ShareThisRobyn Gioia, a fifth-grade teacher in Florida who wrote "America's REAL First Thanksgiving," offers this recipe for cocido. Pronounced "co-SEED-o," the dish is a traditional Spanish stew that historians believe was served at the first Thanksgiving on Sept. 8, 1565, in St. Augustine, based on information in the log of the Spanish explorers' ship.
"It's very good," Gioia said about cocido. "I could see why it was one of their favorites."
Bacon, ham or pancetta may be substituted for salt pork. Regular sausage works nicely, but chorizo has a distinct flavor.
(Tested by the Pittsburgh Post-Gazette)
16 to 20 ounces garbanzo beans (canned)
8 cups water
1 medium onion, diced
1 teaspoon pepper
2 medium potatoes, diced
1 teaspoon saffron
1/2 head green cabbage, quartered
1 large clove garlic, minced
1/2 pound salt pork (or bacon, ham or pancetta), diced
2 large carrots, thickly sliced
1 leek, cut into short lengths
1/2 pound sausage (or fresh chorizo), sliced
Drain beans, rinse and put in large kettle.
Add water, spices and garlic.
In skillet, fry salt pork and onion until brown. Drain, then add to kettle. Simmer for 45 minutes.
Add remaining ingredients and simmer an additional 45 minutes or more depending on desired thickness. Salt to taste.
Serves 4 to 6 people.
-- Adapted by Robyn Gioia from the historical recipe
(Virginia Linn can be reached at vlinn(at)post-gazette.com.)
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
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