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Cocido

A hearty Spanish stew of garbanzo beans, pork, bacon, chorizo, morcilla, potatoes, onions, and green pepper.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cocido

Ingredients

Directions

Prepare

  1. Soak garbanzo beans overnight in water to cover.

  2. Next day, drain and set aside.

Make the stew

  1. Heat oil over medium heat in heavy pan.

  2. Add bacon, onions, pork and paprika. Cook, stirring, 10 minutes.

  3. Add garbanzo beans, garlic head and enough water to cover.

  4. Increase heat to high and bring to boil.

  5. Cover and simmer 1 hour.

  6. When beans are soft but not tender, add chorizos and continue to cook 1 hour longer.

  7. Add morcilla, potatoes, green pepper and salt to taste. Cook another 20 minutes.

  8. Remove garlic head and serve cocido in soup bowls with crusty bread.

Serve

  1. Accompany with sliced tomatoes dressed with olive oil and sherry vinegar.

Nutrition, whole recipe (rough)

945Calories
49 gProtein
58 gFat
56 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Sausage100g cooked301
Pork100g cooked242
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Bell Pepper1 medium (119g)31
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Beannot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Garlic + potatotop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Beans + olivetop 5% of all pairs
    Smell alikestrong
    Cooked together3,470 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Garbanzo beans
Become tender and creamy as they simmer, forming the body of the stew.
Pork
Softens as it cooks slowly, adding savory meaty flavor to the broth.
Chorizos
Release fat and smoky, spicy seasoning into the stew as they cook.
Potatoes
Soften and thicken the broth slightly as their starch releases during cooking.
Bacon
Renders fat and adds smoky, savory depth to the cooking base.

The step that matters

Simmer the beans until soft but not tender before adding the chorizos. Beans that are fully tender at this point will overcook and break down during the longer simmer, turning mushy. Adding the sausage at the right moment keeps the beans intact while the chorizo flavors the broth.

Swap the beans

How well each one fits the dish's main ingredients (olive, onion, pork, garlic, potato, pepper):

  1. Sesamefits about as well
  2. Beansthe original
  3. Chickpeafits about as well
  4. Black-eyed peafits about as well

Fit is the average pairing score against olive, onion, pork, garlic, potato, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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