cosidos

Cosidos is a term occasionally used to refer to a family of traditional Iberian boiled dishes, though the standard spelling in Spanish is cocidos. In many regions the word cosidos appears as a dialectal form or as a generic reference to stews cooked by slow simmering in a single pot.

Typically, cosidos are hearty preparations that combine legumes with various meats and vegetables. Common components include chickpeas or white beans, pork cuts such as pork belly or ham hock, beef or chicken, and often chorizo or morcilla. Vegetables may include potatoes, cabbage, carrots, and greens. The exact mix varies by region and family tradition, yielding a range of regional expressions within the broader cocido family.

Preparation usually involves a slow simmer in water or broth over low heat, sometimes in stages to separate flavors. In many variants the dish is served in three courses or components: a hot soup or broth, a stewed mixture with chickpeas or beans and vegetables, and portions of meat with its accompanying vegetables. In some preparations the broth is served separately as caldo, while in others all elements are combined.

Regional varieties associated with cocidos include cocido madrileño (Madrid), cocido gallego (Galicia), cocido montañés (Cantabria), cocido lebaniego (Cantabria), cocido manchego (La Mancha), and cocido maragato (León). Across these variants, the dishes reflect local ingredients and tastes, yet share the common principle of slow-simmered, nourishing meals designed for communal eating, especially in colder seasons. Cosidos thus occupy a notable place in Iberian culinary history as a flexible, regional family of stews.