Cocido Campesino (Country Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
12
cup(s) water
1
kg papas sabaneras (large white potatoes), peeled and sliced
1
kg papas criollas (small yellow potatoes), peeled and sliced
250
gr chuguas or rubas (Andean tubers)
250
gr hibias (Andean tubers)
250
gr cubios or nabos (Andean tubers)
500
gr green peas, soaked overnight
250
gr fava beans
salt, 2 cups milk
2
tbsp corn flour
250
gr white cheese, chopped
2
piece(s) celery stalks, chopped
2
piece(s) white onions, peeled and chopped
2
piece(s) scallion stalks, chopped
125
gr butter
1
tsp color (annatto coloring)
salt to taste
Directions
- Put a pan over heat with the butter, where the onions and celery are sautéed for 10 minutes, add the color, salt and flour.
- Stir for 2 minutes, add the milk and cheese.
- Cook over low heat for 15 minutes, stirring, and set aside.
- In a clay pot cook in water the chuguas, hibias, cubios, peas and fava beans for about 45 minutes.
- Add the sabana potatoes, cook for 20 minutes and then add the papas criollas, which cook for another 20 minutes.
- Set the broth aside and pour everything into a tray.
- Bathe with the hot sauce.