Cocido montañés (Cantabrian Stew)


Soak the white beans overnight in water. Drain and cook in a large pan with all the ingredients except the cabbage, potatoes and black sausage for about two and a half hours. Half an hour before the cooking is complete, add the potatoes, peeled and cut in pieces. Finely slice the cabbage and cook in salted boiling water. Drain and set aside. Ten minutes before the beans are cooked, add the cabbage and the black sausage. Season with salt if necessary.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid.

Spanish recipe: Cantabria Stew. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 885
Energy (kJ): 3,703
Proteins (g): 46.2
Fat (g): 50.6
Carbohydrates (g): 65.3
Iron (mg): 11
Fiber (mg): 27.8
Thiamine (mg): 0.7

Information provided by: The Spanish Nutrition Foundation (FEN)




Over 3 hours

  • 250 gr white beans
  • 500 gr cabbage
  • 250 gr potatoes
  • 100 gr pork fat
  • 100 gr chorizo
  • 100 gr black sausage
  • 100 gr pig´s ear
  • 300 gr pork ribs
  • Salt and pepper
  • 8.818 oz white beans
  • 17.637 lb cabbage
  • 8.818 oz potatoes
  • 3.527 oz pork fat
  • 3.527 oz chorizo
  • 3.527 oz black sausage
  • 3.527 oz pig´s ear
  • 10.582 oz pork ribs
  • Salt and pepper
  • 1.18 cup white beans
  • 2.33 lb cabbage
  • 1.18 cup potatoes
  • 0.49 cup pork fat
  • 0.49 cup chorizo
  • 0.49 cup black sausage
  • 0.49 cup pig´s ear
  • 1.41 cup pork ribs
  • Salt and pepper
Wine match

Federico Oldenburg/©ICEX

This dish, which combines the produce of the Cantabrian market gardens with flavorful pork products, needs to be matched with an elegant, mature red, one with character and plenty of fruit, such as a modern-style Rioja, made from a coupage of Tempranillo and Graciano.