Koshido with pig ears
6 servings
130 minutes
Cocido with pig ears is a hearty and aromatic dish of Spanish cuisine rooted in rural traditions. It harmoniously combines the tenderness of beans, the spiciness of chorizo, and the rich flavor of ham. Pig ears add a unique texture to it. A thick tomato sauce with garlic, onion, and chili pepper adds depth of flavor, while bay leaves and fresh parsley complete the composition with Mediterranean aromas. Cocido is perfect for a leisurely family dinner when you want to warm up and enjoy a wealth of flavors. It pairs wonderfully with red wine and fresh bread, highlighting its rustic essence.
1
Soak the beans (very large, such as Lima or similar) in a large amount of unsalted water for twelve hours. The water should be at least three times more than the beans.
- Large white beans: 500 g
2
Put the beans to boil with finely chopped pig ears (one is enough if it's very large). For flavor, add a pig tail and small pig hooves if available. When the beans soften, add finely chopped ham and chorizo, as well as a bay leaf.
- Large white beans: 500 g
- Pig's ear: 2 pieces
- Hamon: 150 g
- Chorizo: 100 g
- Bay leaf: 3 pieces
3
To prepare, heat olive oil in a saucepan, add finely chopped onion, chili pepper, and garlic, and sauté under a lid for a bit. Then sprinkle with flour and sauté a little more. Add peeled tomatoes (canned ones can be used) and a little water to make a thick sauce. Add green beans and salt.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Chili pepper: 1 piece
- Garlic: 1 piece
- Wheat flour: 1 tablespoon
- Tomatoes: 300 g
- Green beans: 200 g
- Salt: to taste
4
Send the sauce to the beans. Simmer the cosido on low heat for another twenty minutes, adding water and salt if needed. Before serving, sprinkle with chopped parsley leaves.
- Parsley: 1 bunch
- Salt: to taste