Ingredients
| 400 gm |
dried and hulled cracked corn |
| 200 gm dry weight |
lima beans |
| 50 gm dry weight |
red kidney beans |
| 500 gm |
lean pork |
| 250 gm |
chorizo sausage |
| 1 small |
cabbage |
| 6 to 10 |
cloves garlic |
| 2 medium |
onions |
| 400 gm |
chopped tomatoes |
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chicken stock |
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salt and freshly ground FAIRTRADE black pepper |
| FAIRTRADE |
Sources
Herbs and Spices
Fresh food
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Method
Preparation
Wash all corn and dry beans thoroughly in cold running water for a few minutes.
Cooking
Put the corn in a large pot and cover well with cold water. Bring to the boil, and boil vigorously for 10 minutes.
Skim away any froth.
Add the dry beans, a bay leaf, and a spoon of olive oil.
Turn the heat down to a slow boil and cook for 1 hour partially covered
(ensure that beans stay covered with water throughout).
Add the pork and sausage meats.
Cook partially covered for a further 90 minutes.
Meanwhile skin and chop the onions and garlic, and saute until soft in a little oil.
Add a bay leaf and the chopped tomatoes and cook until very soft.
Add to the cachupa 1 hour from the end of cooking.
Adjust the seasoning to taste, and add the chopped cabbage 10 minutes before the end.
To serve
Allow to sit for 20 minutes after the cooking time.
Arrange the meats on a platter and serve the vegetables separately.
Serve the beans and corn from a bowl.
Serve with tabasco or harissa.
Variation
This is a forgiving stew, use what you have to hand.
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