Cantabrian Mountain Stew (Cocido Montañés)
Cocido montañés Say it: koh-SEE-doh mohn-tahn-YEHS
Cocido montañés is a hearty, comforting stew from the mountainous region of Cantabria in northern Spain. Traditionally prepared in the fall and winter, it combines white beans with a rich assortment of meats including pork ribs, chorizo, morcilla, and sometimes bacon or ham. The dish is slowly simmered until the beans are creamy and the broth is deeply flavorful. What makes it special is the balance of smoky, savory, and earthy flavors that reflect the rugged landscape and agricultural traditions of Cantabria.
Cantabrian Mountain Stew (Cocido Montañés)
Cocido montañés
Pronounced koh-SEE-doh mohn-tahn-YEHS
- Serves
- 6
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Total
- 3 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Drain the soaked beans and place them in a large, heavy pot. Cover with cold water by 3 inches (7 cm).
Add the pork ribs, chorizo, morcilla, pancetta, onion halves, garlic cloves, and bay leaves. Bring to a boil over high heat, skimming off any foam that rises to the surface.
Reduce heat to low, cover partially, and simmer gently for about 1 hour, stirring occasionally and adding hot water as needed to keep the ingredients covered.
Stir in the sweet paprika, chopped collard greens or cabbage, potatoes, and carrots. Continue simmering for another 45-60 minutes until the beans are very tender and beginning to break apart and the meats are falling-off-the-bone tender.
Remove the onion, garlic, and bay leaves if desired. Taste and season with salt.
Remove the meats to a platter. Slice the chorizo, morcilla, and pancetta into serving pieces. Return some of the sliced meats to the pot or serve them separately on the side.
Let the stew rest for 10 minutes off the heat so the flavors meld. The broth should be thick and creamy from the beans.
Serve hot in shallow bowls, making sure each portion contains beans, vegetables, and a generous mix of meats.
Regional variants
Some families add a handful of fideos (thin noodles) toward the end of cooking for a heartier texture. In modern versions, the amount of meat may be reduced and more vegetables added for a lighter take.
Cook's notes
- Soaking the beans overnight shortens cooking time and helps them cook more evenly.
- Use a heavy pot with a lid to maintain a gentle simmer; avoid boiling vigorously or the beans may break apart too much.
- Traditional recipes sometimes include a ham bone or tocino for extra flavor; add one if available.
Serve with
Crusty bread and a robust red wine from northern Spain.
Make ahead and storage
This stew tastes even better the next day. Refrigerate up to 3 days; reheat gently on the stovetop, adding a splash of water if needed.
