Cocido Montañés: Hearty Cantabrian Bean & Collard Stew (58) 2026

Cocido Montañés is a robust one-pot stew from the mountains of Cantabria, built on white beans, leafy greens and deeply smoked meats. Unlike other Spanish cocidos, everything is served together in the same bowl, so each spoonful carries beans, vegetables and sausage in a rich, paprika-scented broth.

The smoked chorizo, morcilla and panceta give the dish its signature flavor, while a late addition of garlic and smoked paprika sofrito deepens the broth. It is a slow-simmered meal made for cold days, and like most stews it tastes even better the next day.

Ingredients for Cocido Montañés

This recipe serves 4 generous portions.

• 300 g white beans (soaked 12 hours ahead)
• Salt
• ½ onion
• ½ green bell pepper
• ½ red bell pepper
• 1 carrot
• 1 smoked chorizo
• 1 smoked morcilla (blood sausage)
• 200 g smoked panceta (pork belly)
• 6 leaves of berza or cabbage
• 1 potato
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves
• 1 tablespoon smoked paprika

How to Make Cocido Montañés Step by Step

1. Soak the beans

The night before, or at least 12 hours ahead, place the 300 g of white beans in a bowl and cover them with plenty of cold water. Let them soak so they cook evenly and soften properly.

2. Start cooking with the vegetables

Drain the soaking water, put the beans in a pot and cover with about 2 liters of cold water. Add salt, half an onion finely chopped, half a green pepper and half a red pepper cut into quarters, plus 1 carrot peeled and chopped.

3. Skim off the foam

Bring the beans to a boil and skim off the foam that rises to the surface. This keeps the broth clear and clean-tasting.

4. Simmer the beans and add the meats

Cook the beans over high heat for 10 minutes, then add a glass of cold water to “scare” them, which helps prevent them from bursting. Continue cooking covered over low heat for 1 hour more, then uncover and add 1 smoked chorizo, 1 smoked morcilla and 200 g of smoked panceta.

5. Add the greens and potato

Cut 6 leaves of berza or cabbage into strips and add them to the pot. Peel 1 potato, break it into chunks to help thicken the broth, and add it as well.

6. Make the garlic and paprika sofrito

In a separate skillet, heat 2 tablespoons of extra virgin olive oil and sauté 3 garlic cloves cut into small pieces. When they begin to brown, add 1 tablespoon of smoked paprika and remove the pan from the heat so the garlic and paprika do not burn and turn the stew bitter. Add this sofrito to the pot and continue cooking over low heat for 30 minutes more, or until the beans are tender.

7. Cut the meats

Once the stew is cooked, remove the meats from the pot and cut them into pieces. Divide them among the serving bowls so everyone gets a share of chorizo, morcilla and panceta.

8. Serve

Serve the Cocido Montañés hot, with bread to dip into its flavorful broth. Like any good slow-cooked stew, it is also delicious the next day.

Tips for the Best Cocido Montañés

Serve everything together

What makes Cocido Montañés unique is that all the elements are served together, unlike other cocidos where the broth, legumes and meat are presented separately. Ladle beans, vegetables and broth into bowls, then top with the sliced meats.

Adapt with what you have

Every household has its own version of this stew. White beans, chorizo, smoked morcilla and berza are essential, but if you cannot find berza, substitute cabbage or green cabbage. Some recipes also include smoked ribs, and others leave out the pepper and carrot.

Don't skip the sofrito

The garlic and smoked paprika sofrito is a crucial step that gives the stew its distinctive, delicious flavor. Add it halfway through cooking and keep the heat low when the paprika goes in so it doesn't burn.

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