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Cocido montañés (Cantabria 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)


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