Cocido Montañés

Ingredients

• 250g white beans
• 200g chorizo sausage, sliced
• 200g morcilla (blood sausage), sliced
• 300g pork belly, cut into chunks
• 1 potato, peeled and diced
• 100g collard greens or kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil
• Water

Steps

1. Soak the white beans in water overnight.
2. In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. Add the pork belly chunks to the pot and cook until browned.
4. Stir in the chorizo and morcilla, cooking for an additional 5 minutes.
5. Drain the soaked beans and add them to the pot along with the diced potato, bay leaves, smoked paprika, salt, and pepper.
6. Pour in enough water to cover the ingredients and bring to a boil. Reduce heat to low and let it simmer for about 1.5 hours, or until the beans are tender.
7. Add the chopped collard greens or kale about 15 minutes before serving, allowing them to wilt into the stew.
8. Taste and adjust seasoning as necessary before serving warm.