Cocido Montañes (Tia Blanqui's Beans)

Name: Cocido Montañes (Tia Blanqui's Beans)
Prep time: 8 h
Cook time: 3 h
Total time: 11 h
Yield: 1 pot, 8-10 serving(s)
Ingredients: 2 lbs cannellini beans, soaked overnight and rinsed; 1 medium onion, peeled but whole; 1 head garlic, not peeled; 3 bay leaves; 1/4 cup extra-virgin olive oil; 2 teaspoons sweet smoked paprika; 1 lb country-style pork ribs, with bone; 1/2 lb salt pork (tocino); 1/2 lb spanish chorizo (the hard kind); 1 blood sausage (morcilla, pierced with a knife a few times so it doesn't explode); 1 small cabbage, chopped (we use napa, but green is fine too); 2 potatoes, peeled and sliced thinly; salt

Submitted by Raquel Grinnell

"My Spanish aunt (tia) is an amazing cook, and the last time we went to Spain she made this amazing, regional bean stew. She was happy to give me the recipe! You can get Spanish chorizo (do NOT use any other kind!! The dish will not taste right!!) and morcilla at specialty Spanish stores like La Tienda; they have a website from which you can order as well. Prep time includes the overnight soak on the beans. This is a low-and-slow dish; it takes a while to make, but is soooo worth it!"

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Ready In:: 11hrs
Ingredients:: 13
Yields:: 1 pot
Serves:: 8-10

ingredients

2 lbs cannellini beans, soaked overnight and rinsed
1 medium onion, peeled but whole
1 head garlic, not peeled
3 bay leaves
¹⁄₄ cup extra-virgin olive oil
2 teaspoons sweet smoked paprika
1 lb country-style pork ribs, with bone
¹⁄₂ lb salt pork (tocino)
¹⁄₂ lb spanish chorizo (the hard kind)
1 blood sausage (morcilla, pierced with a knife a few times so it doesn't explode)
1 small cabbage, chopped (we use napa, but green is fine too)
2 potatoes, peeled and sliced thinly
salt

directions

Over high heat in a large, heavy-bottomed pot or Dutch oven, add all ingredients except morcilla, cabbage, potatoes and salt.
Cover with cold water by two inches, bring to a boil, then cover and reduce heat. Simmer for 1 hour.
Add cabbage, taste stew and add salt if needed. Simmer for another hour or until beans are tender. When they are tender, add morcilla and potatoes and cook for 10 minutes more. Remove morcilla, slice and serve in the bottom of the bowls of those who want some (me, me, me!), then ladle stew over top. Enjoy!

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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