Cantabrian Bean and Cabbage Stew (Cocido Montañés)
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Ingredients
- 500 g tinned white beans, drained
- 150 g chorizo, sliced
- 200 g diced pork belly, skin removed
- 300 g savoy cabbage, shredded
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp sweet smoked paprika
- 600 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 28.6 g
- Carbohydrate
- 25.8 g
- of which sugars
- 5.6 g
- Fat
- 33.1 g
- of which saturates
- 11 g
- Fibre
- 10.2 g
- Salt
- 3.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and brown the pork belly for 5 minutes. Add the onion and garlic and cook for 5 minutes until softened.
- 2
Stir in the smoked paprika and chorizo and cook for 2 minutes, then pour in the stock.
- 3
Bring to a simmer, cover and cook for 30 minutes until the pork is tender.
- 4
Add the cabbage and beans and simmer for a further 12-15 minutes until the cabbage is soft and everything is heated through.
- 5
Check the pork has no pink remaining, season to taste and serve in deep bowls.
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