Traditional Spanish Cocido

Ingredients

• 2 cups of chickpeas, soaked overnight
• 1 pound of beef (chuck or shank), cut into pieces
• 1 pound of pork (shoulder or belly), cut into pieces
• 1 chorizo sausage, sliced
• 1 morcilla (blood sausage), sliced
• 2 carrots, cut into chunks
• 1 onion, roughly chopped
• 1 potato, peeled and cut into chunks
• 1/2 cabbage, cut into wedges
• 2 cloves of garlic, minced
• 2 bay leaves
• Salt and pepper to taste
• Olive oil for cooking
• Water

Steps

1. In a large pot, heat olive oil over medium heat.
2. Add the beef and pork, browning on all sides.
3. Stir in the onion and garlic, cooking until the onion is translucent.
4. Add the soaked chickpeas, carrots, potato, and bay leaves to the pot.
5. Cover with water, bringing it to a boil, then reduce to a simmer.
6. Cook for about 1.5 to 2 hours, skimming off any foam that rises to the top.
7. In the last 30 minutes of cooking, add the chorizo, morcilla, and cabbage.
8. Season with salt and pepper to taste, adjusting if necessary.
9. Serve hot, ideally with some of the broth and crusty bread.