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Cocido lebaniego is a traditional dish from the region of Liébana in Cantabria, Spain. This stew has some essential ingredients, which include chickpeas from the municipality of Potes, potatoes and collard greens (nowadays cabbage is sometimes substituted for the collard greens). The rest of the elements of this recipe are known as compangu, which refers to meat from the pig slaughter, such as bacon (tocino), black pudding (morcilla), chorizo and ham. Another additional ingredient is beef, especially cecina, bones and a stuffing made of bread flour, egg, chorizo and parsley.

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Cocido lebaniego

Alternative names	Cocíu lebaniegu
Type	Stew
Course	Appetiser or main course
Place of origin	Spain
Region or state	Cantabria
Serving temperature	Hot
Main ingredients	Chickpeas, potatoes, collard greens or cabbage, pork, beef
Cookbook: Cocido lebaniego

Characteristics

This dish is very rich and has great nutritional value. Therefore, it is eaten as a main dish. The soup is enjoyed first, then the chickpeas (occasionally with lettuce) and finally the meat with the stuffing, although sometimes the chickpeas and meat are served together.

See also

• List of stews
• Cocido madrileño
• Cocido montañés
• Cozido à portuguesa

На других языках

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- [en] Cocido lebaniego

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[es] Cocido lebaniego

El cocido lebaniego es uno de los platos gastronómicos típicos de Liébana, en Cantabria (España). Es un guiso de interior cuyos componentes esenciales son los pequeños garbanzos de Potes, las patatas y la berza (hoy en día es frecuente el uso de repollo por falta de berza) a los que se añade el compango procedente de la matanza del cerdo (chorizo, morcilla, tocino, hueso de jamón), además de carne de ternera (cecina, hueso de rodilla y zancarrón) y relleno, que es una masa hecha de miga de pan, huevo, chorizo y perejil.

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