Recipe for Cocido Lebaniego, a Delicious Cantabrian Tradition

The recipe for Cocido Lebaniego is one of the gastronomic jewels of Cantabria, specifically from the Liébana region. This traditional dish, which combines a variety of local ingredients and slow-cooking techniques, is a perfect representation of the rural and mountainous cuisine of the area. In this article, we will explore the origins of Cocido Lebaniego, its nutritional properties, and an authentic recipe so you can prepare it at home.

Origin of Cocido Lebaniego

Liébana is a region located in the southwest of Cantabria, surrounded by mountains and known for its spectacular landscapes and rich gastronomic culture. Cocido Lebaniego is one of the most emblematic dishes from this area, and its origins date back to ancient times when rural families needed to prepare hearty and nutritious meals to help them endure the harsh winters.

This cocido is distinguished from other Spanish stews, such as Cocido Madrileño or Cocido Montañés, by the use of garbanzos from Liébana, a key ingredient that gives it its unique character. Additionally, Cocido Lebaniego includes local products like chorizo, morcilla, bacon, and beef, as well as “relleno,” a type of meatball made from bread, egg, and parsley.

Cocido Lebaniego is not just a meal; it is also an experience that brings family and friends together around the table to enjoy a rich and hearty dish.

Properties of Cocido Lebaniego

Cocido Lebaniego is a highly nutritious dish thanks to the combination of its various ingredients. Here are some of the key nutritional properties of this dish:

1. Garbanzos from Liébana:

• Proteins: Chickpeas are an excellent source of plant-based proteins, essential for tissue repair and growth.
• Fiber: Rich in fiber, chickpeas aid digestion and promote intestinal health.
• Vitamins and Minerals: They provide B vitamins, iron, magnesium, and zinc.

2. Meats (beef, chorizo, morcilla, and bacon):

• High-Quality Proteins: The meats are an important source of high-quality proteins.
• B Vitamins: They contain B12 and B6 vitamins, which are essential for the nervous system and energy metabolism.
• Minerals: They provide heme iron, which is more easily absorbed than non-heme iron from vegetables, as well as other minerals like zinc and phosphorus.

3. Relleno (bread, egg, and parsley):

• Proteins: Eggs are a rich source of complete proteins.
• Vitamins and Minerals: Eggs and parsley provide vitamins A, D, E, and K, as well as iron and calcium.

 

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Recipe for Cocido Lebaniego

Below is an authentic recipe for Cocido Lebaniego that you can follow step by step to enjoy this traditional Cantabrian dish at home.

Ingredients:

• 500 g of Liébana chickpeas (soaked overnight)
• 500 g of beef (shank or brisket)
• 200 g of streaky bacon
• 2 chorizos
• 2 morcillas (blood sausages)
• 1 ham bone
• 2 large potatoes
• 2 garlic cloves
• Salt to taste

Instructions:

1. Cook the Chickpeas and Meat:
   • In a large pot, add the drained chickpeas, beef, bacon, and ham bone.
   • Cover with cold water and bring to a boil.
   • Add salt to taste and simmer for about 2 hours, or until the chickpeas are tender.
2. Prepare the Cabbage Separately:
   • In another pot, cook the cabbage separately.
3. Add Chorizo and Morcilla:
   • Add the chorizos and morcillas to the pot and cook for an additional 20-30 minutes, making sure they are well-cooked but not falling apart.
4. Cook the Potatoes:
   • Peel and cut the potatoes into large chunks.
   • Add the potatoes to the pot and cook until tender, about 20 more minutes.
5. Assemble the Dish:
   • Remove the meats, chorizos, and morcillas from the pot and cut them into pieces.
   • Place the chickpeas, potatoes, and vegetables in a large serving dish.
   • Add the meats and the fried relleno (if using).
   • Serve the broth in individual bowls and the rest of the ingredients on a platter for each guest to serve themselves.

 

Variations and Tips:

• Accompaniments: Cocido Lebaniego is often enjoyed with a good red wine from the region and fresh bread.
• Leftovers: Leftovers can be reused to make other dishes, such as croquettes or ropa vieja.
• Broth: The resulting broth can be used as a base for soups or rice dishes.

 

Cocido Lebaniego is an emblematic dish of Cantabrian cuisine that captures the essence of the culinary tradition of the Liébana region. With a rich history and deep roots in Cantabria’s rural culture, this cocido is not only delicious but also nutritious. Whether preparing it for a family meal or to impress your guests, Cocido Lebaniego is sure to be a success. Enjoy your meal! Check out the mentta blog for more culinary articles.