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Spain - Cocido Montanes (Mountain Stew)

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Instructions

  1. 1

    Heat the olive oil in a large flameproof casserole / deep frying pan and fry the pork belly pieces until they are browned all over.


  2. 2

    Add the chorizo pieces (they will ooze paprika scented oil during cooking - delicious!) and once they are browned remove the pork and sausages from the pan with a slotted spoon and reserve. Leave the juices and oils which were released during cooking in the pan.


  3. 3

    Next, gently fry the onion and pepper in the oil which was released from the pork and chorizo until soft but not browned. When they are almost cooked through add the garlic and cook until soft.


  4. 4

    When the onion, pepper and garlic are softened return the pork belly and chorizo to the casserole, add the cannellini beans and passata, pour over the wine and top up with water (if required) until the liquid just covers the other ingredients.


  5. 5

    Stir in the tomato puree and season with salt and black pepper.


  6. 6

    Cover with a lid and simmer gently over a low heat for 1.5 - 2 hours. Add more water during the cooking time if it looks like it's getting too dry. This should be a slightly thick soupy casserole.


  7. 7

    Serve in bowls with crusty bread on the side to soak up the delicious sauce.


Ingredients

  • 250g Cooking Chorizo, cut into chunks (if you're using mini chorizo just cut them in half)
  • 1 drizzle Olive Oil
  • 250g Pork Belly Slices, cut into chunks (leave the skin on for an authentic flavour)
  • 1 large Spanish Onion, roughly chopped
  • 1 Green Pepper, roughly chopped
  • 1 clove Garlic, finely chopped
  • 200ml Smooth Passata
  • 1 tablespoon Tomato Puree
  • 2 x 410g cans of Cannellini Beans, drained
  • 250ml White Rioja or other Spanish White Wine
  • 1 pinch Salt, to season
  • 1 pinch Pepper, to season

Serves 4

Total time required Total time:

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