Homemade Cocido (Spanish Chickpea Stew) Recipe by José Baena
Cooking Instructions 1 hour 1 Peel the carrots and potatoes, and wash the rest of the vegetables thoroughly. 2 Place the chickpeas (soaked in water for 8 to 10 hours beforehand), meat, and vegetables in a pressure cooker. Cover with water. 3 Bring to a boil without closing the lid to skim off any fat, then add salt. 4 Close the pressure cooker, cook over medium heat, and once it reaches pressure, cook for about 30 minutes. 5 If you remove most of the broth, add cleaned and halved green beans, chorizo and/or blood sausage, pork belly, a piece of pumpkin, and a pinch of sweet paprika. Cook in the pressure cooker over medium heat for 10 minutes to make a delicious cocido with its pringá (meat mixture). 1 Peel the carrots and potatoes, and wash the rest of the vegetables thoroughly. 1 Peel the carrots and potatoes, and wash the rest of the vegetables thoroughly. 2 Place the chickpeas (soaked in water for 8 to 10 hours beforehand), meat, and vegetables in a pressure cooker. Cover with water. 2 Place the chickpeas (soaked in water for 8 to 10 hours beforehand), meat, and vegetables in a pressure cooker. Cover with water. 3 Bring to a boil without closing the lid to skim off any fat, then add salt. 3 Bring to a boil without closing the lid to skim off any fat, then add salt. 4 Close the pressure cooker, cook over medium heat, and once it reaches pressure, cook for about 30 minutes. 4 Close the pressure cooker, cook over medium heat, and once it reaches pressure, cook for about 30 minutes. 5 If you remove most of the broth, add cleaned and halved green beans, chorizo and/or blood sausage, pork belly, a piece of pumpkin, and a pinch of sweet paprika. Cook in the pressure cooker over medium heat for 10 minutes to make a delicious cocido with its pringá (meat mixture). 5 If you remove most of the broth, add cleaned and halved green beans, chorizo and/or blood sausage, pork belly, a piece of pumpkin, and a pinch of sweet paprika. Cook in the pressure cooker over medium heat for 10 minutes to make a delicious cocido with its pringá (meat mixture). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 3 ingredient peanut butter cookies Avocado tofu miso soup Beer Battered Fish Sandwich Korean beef bowl Peppermint Fizz 3 ingredient peanut butter cookies Avocado tofu miso soup Beer Battered Fish Sandwich Korean beef bowl Peppermint Fizz Strawberry 🍓 🍓 Mastani 3 ingredient peanut butter cookies Tulsi/Holy Basil Morning Tea 🍵 Avocado tofu miso soup Strawberry Mojito Farro Salad with Roasted Pears, Haloumi Cheese and Pistachios Black Pepper Chicken Roasted Home grown new potatoes. Air fryer Rajma Mince pies Strawberry 🍓 🍓 Mastani 3 ingredient peanut butter cookies Tulsi/Holy Basil Morning Tea 🍵 Avocado tofu miso soup Strawberry Mojito Farro Salad with Roasted Pears, Haloumi Cheese and Pistachios Black Pepper Chicken Roasted Home grown new potatoes. Air fryer Rajma Mince pies