Spanish recipe..cocido de montanas..how do you make it please?!
Braised Chickpeas, Spinach, and Salt Cod with Pimentón and Coriander (Cantabrian style)
Pimentón de la Vera (smoked paprika) often appears in lentil, chickpea, and bean stew pots. It may be briefly sautéed in the initial sofrito, added directly to the cooking liquid or at the end in a rehogado.
Servings: 6
Ingredients:
1 lb 2 oz dried chickpeas, soaked overnight
1/4 lb salt cod, soaked overnight
Salt
For the rehogado:
1 medium onion, skinned and chopped
1/2-1 tsp sweet or bittersweet pimentón de la Vera (smoked paprika), to taste
1 handful of spinach or Swiss chard, boiled and squeezed dry
1 sweet green bell pepper, trimmed and roughly chopped
For the machado:
2-3 black peppercorns
1 clove of garlic
1 clove
1 large sprig of coriander
Salt
Preparation:
The chickpeas and salt cod may be cooked well in advance. Cover them with water (unsalted) and simmer slowly until cooked for about 2 1/2 hours (or they may also be done in 30 minutes in a pressure cooker). They may then be left till an hour before serving.
Prepare the rehogado:
heat the olive oil gently and sauté the onion, pimentón, spinach, and green bell pepper, turning them frequently in the pan. Add to the chickpeas, season with salt and cook everything together for about an hour. A few minutes before removing them from the heat, add the flavoring machado of pounded black pepper, a clove, a garlic clove and coriander sprig. Serve hot.
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Asturian Bean Stew (FABADA)
Servings: 8
Ingredients:
2 - 1/4 lb butter beans (or fabada beans)
4 smoked chorizos (pork sausages)
4 smoked blood sausages (morcilla)
1 lb 2 oz shoulder of pork
7 oz salt pork
3.5 oz serrano ham on the bone
1 salted pork ear or tail
1 medium onion with 3 cloves stuck in it
2 cloves garlic
Preparation:
Soak the beans in cold water to cover well for at least 10 hours (preferably overnight). Singe the skin of the salted meats to remove any bristles. Soak the meats in warm water. Place the beans, garlic, and onion in a large pan and cover well with water. Bring to a boil. Remove the scum. Add the other ingredients and leave to simmer for 1 to 2 hours, depending on the quality of the beans. The stew will be ready when the beans are soft to the tongue. During cooking, the pot should be shaken occasionally by its handles, never using a spoon, which might break the beans. Remove the scum occasionally and check that the beans are always covered with liquid. Add small amounts of water if necessary (always cold water). When the dish is cooked, add salt if necessary. Let rest for a few minutes. Remove the meats and cut into 1 inch pieces. Arrange on a dish and serve at the same time as the stewed beans in a soup tureen.
Answers: I found a few versions: COCIDO de MONTANAS
Braised Chickpeas, Spinach, and Salt Cod with Pimentón and Coriander (Cantabrian style)
Pimentón de la Vera (smoked paprika) often appears in lentil, chickpea, and bean stew pots. It may be briefly sautéed in the initial sofrito, added directly to the cooking liquid or at the end in a rehogado.
Servings: 6
Ingredients:
1 lb 2 oz dried chickpeas, soaked overnight
1/4 lb salt cod, soaked overnight
Salt
For the rehogado:
1 medium onion, skinned and chopped
1/2-1 tsp sweet or bittersweet pimentón de la Vera (smoked paprika), to taste
1 handful of spinach or Swiss chard, boiled and squeezed dry
1 sweet green bell pepper, trimmed and roughly chopped
For the machado:
2-3 black peppercorns
1 clove of garlic
1 clove
1 large sprig of coriander
Salt
Preparation:
The chickpeas and salt cod may be cooked well in advance. Cover them with water (unsalted) and simmer slowly until cooked for about 2 1/2 hours (or they may also be done in 30 minutes in a pressure cooker). They may then be left till an hour before serving.
Prepare the rehogado:
heat the olive oil gently and sauté the onion, pimentón, spinach, and green bell pepper, turning them frequently in the pan. Add to the chickpeas, season with salt and cook everything together for about an hour. A few minutes before removing them from the heat, add the flavoring machado of pounded black pepper, a clove, a garlic clove and coriander sprig. Serve hot.
**************************************...
Asturian Bean Stew (FABADA)
Servings: 8
Ingredients:
2 - 1/4 lb butter beans (or fabada beans)
4 smoked chorizos (pork sausages)
4 smoked blood sausages (morcilla)
1 lb 2 oz shoulder of pork
7 oz salt pork
3.5 oz serrano ham on the bone
1 salted pork ear or tail
1 medium onion with 3 cloves stuck in it
2 cloves garlic
Preparation:
Soak the beans in cold water to cover well for at least 10 hours (preferably overnight). Singe the skin of the salted meats to remove any bristles. Soak the meats in warm water. Place the beans, garlic, and onion in a large pan and cover well with water. Bring to a boil. Remove the scum. Add the other ingredients and leave to simmer for 1 to 2 hours, depending on the quality of the beans. The stew will be ready when the beans are soft to the tongue. During cooking, the pot should be shaken occasionally by its handles, never using a spoon, which might break the beans. Remove the scum occasionally and check that the beans are always covered with liquid. Add small amounts of water if necessary (always cold water). When the dish is cooked, add salt if necessary. Let rest for a few minutes. Remove the meats and cut into 1 inch pieces. Arrange on a dish and serve at the same time as the stewed beans in a soup tureen.