Cocido montañés – Cantabrian bean and greens stew

Ingredients for 4 portions

• 350 gDried white beans
• 400 gPork ribs, salted or marinated, in pieces
• 100 gSalted pork belly, in one piece
• 2Spanish chorizos
• 1Spanish blood sausage (morcilla), ideally onion morcilla
• ≈ 2.5 lWater, cold
• 600 gKale, shredded
• 3 tbspOlive oil
• 3 clovesGarlic, sliced
• 1 tspPaprika, sweet
• to tasteSalt

Method

1. The night before, soak the beans in plenty of cold water. If the ribs are salted, soak them too, separately.
2. Drain the beans and put them in a large pot with the ribs, pork belly and chorizo. Pour over the cold water and bring to the boil over a medium heat, skimming off the foam.
3. Turn the heat down, cover and simmer for 1 hour, adding a splash of cold water if the beans are no longer covered.
4. Meanwhile, cook the greens in another pan of salted water for 30 minutes, then drain.
5. Add the morcilla and the drained greens to the beans.
6. Simmer everything together for another 45 minutes, until the beans are tender and the broth has thickened.
7. In a frying pan, fry the garlic in the oil until golden, take off the heat, stir in the paprika and pour it all into the pot.
8. Season with salt and leave the stew to rest off the heat for 10 minutes.
9. Lift out the meats, cut them into pieces and serve the beans and greens in deep bowls with the meats on top.

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