COOKED MOUNTAIN CHRISTMAS AND A ONE YEAR BLOG 
When I published the first recipe did not know if things would work, if I could have enough money to publish at least one a week and if anyone would like my cooking , photos and recipes.
After a year the blog has not only worked and here we follow the two if I did not also
good friend @ s @ s , in some cases in the same province, in others nearby, here in Spain and other until the other side of the pond.
Today I want to thank you all for having been here, faithful throughout the year, has been very important for me to get close to your kitchen and read your comments of encouragement.
Those who never say anything but you did some of my recipes thank you very much for your silent support and hope that you will continue visiting this pot for a long, long time.
To celebrate my first year I want to share with you one of the most emblematic recipes of Cantabrian cuisine, highland stew.
As you can see in the picture is a dish with substance, beans, bacon, rib ... Usually made with cabbage that gives an intense flavor hard to forget. That of the photo is made with cabbage, kale I found looked like take several days greeting customers and I am not convinced and prepared with cabbage that's how they do in Clean, so I cooked a stew of Clean, Cantabria a small village where there is a very famous Christ is said to cry blood.
The recipe that I present is that of my mother, but if you ever have in your hands a book of Cantabrian cuisine will see that you can add pig's ear, ham bone ..., each manages its cooked to your taste and possibilities. That itself is a strong plate, serves lunch and dinner, for that dinner time no hunger.
a tip, let him stand for one day to another and that those hours of sleep serve to enhance its flavor.
Are you ready?
NEED: to eat two days four people with good teeth.
- 500gr. white beans (I usually buy the de León).
- 750 gr. marinated rib.
- 300 gr. Iberian bacon.
- 300 gr. fresh bacon thread.
- Two sausages to cook.
- A black pudding from Burgos.
- A medium potato.
- Kale or cabbage.
WE DO:
We left the day before the beans to soak.
In a large saucepan put the beans ya remojadas, el tocino ibérico y el fresco, la costilla partida en trozos y el chorizo de guisar. Cubrimos con agua, unos cinco centímetro por encima de las alubias y las tajadas y dejamos al fuego.
Cuando el agua rompa a hervir espumamos y rompemos el hervor en tres ocasiones con un poco de agua fría. Volvemos a espumar si es necesario y dejamos cocer a fuego suave. Si necesitáramos añadir agua, ésta tiene que ser caliente y echarla poco a poco para que no se corte el hervor.
Mientras tanto vamos partiendo el repollo o la berza en juliana, lavamos y reservamos.
Cuando veamos the beans are soft but not cooked, I can not precisaros time and that depends on the beans and water that you use, we calculate that are missing some twenty or twenty minutes, add cabbage or cabbage and potatoes and cook for .
After this time both the cabbage or cabbage, potatoes and beans are made. It's time to add salt.
After adding the salt incorporated in our cooked the sausage, which we will have played before to break a little skin and not burst to put it in the hot pot and we spoil the broth.
Leaving the pot on the fire about five minutes to cook the sausage and turn off.
let stand overnight.
can serve the beans first and then chops or all together as in the photo. That to your taste.
not forget to buy a good bread for dipping.
A kiss to all.
This is a recipe for life, but for me one of the best, and if done The scorpion fish has no fish that exceed! The great secret of this recipe is to make the sauce very consistent, it is golden brown, or caramel. 
