Cocido Montañés (Cantabrian Bean and Pork Stew)

• 350 g Dried white beans
• 600 g Pork shoulder, boneless
• 1 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 2 Bay leaves
• 200 g Spanish chorizo, cured
• 400 g Green cabbage
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Put the dried white beans in a large bowl, cover with plenty of cold water, and leave to soak for 10–12 hours. Drain and rinse well in a colander.
2. Cut the pork shoulder into large chunks. Halve the onion and lightly crush the garlic cloves with the side of a knife.
3. Heat the olive oil in a stockpot over medium heat. Add the onion and cook for 5 minutes until softened but not browned.
4. Add the pork and cook for 6–8 minutes, turning, until lightly coloured. Stir in the garlic and smoked paprika for 30 seconds so it smells fragrant.
5. Add the soaked beans and bay leaves, then cover with about 1.5 litres of cold water. Bring to a gentle simmer, skimming any foam from the surface for the first 10 minutes.
6. Lower the heat and simmer gently, partially covered, for 60 minutes, stirring now and then. Keep the stew at a steady simmer so the beans cook evenly without breaking up too much.
7. Slice the Spanish chorizo into thick rounds and shred the green cabbage. Add both to the pot, along with the fine sea salt and black pepper.
8. Continue to simmer for 35–45 minutes until the beans are tender and the broth has thickened. If it looks too thick, add a splash of water; if too thin, simmer uncovered for the last 10 minutes.
9. Taste and adjust seasoning with a little more salt or pepper if needed. Remove the bay leaves, rest the stew for 10 minutes off the heat, then serve hot with plenty of broth.

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