Preparation

Wash the meat well and place it in a pan with water and salt. Let it cook. Go removing the meats as they are ready.
Make a sauté with the oil, the garlic and the onion, chopped. Add the bay leaf, chorizo, salpicão and ham, cut into pieces.
Add the cooked meats, also cut into small pieces, and cool with white wine.
Add the sliced ​​carrot and the Portuguese cabbage and the lombardo pieces.
Let it cook and, if necessary, pour some of the meat cooking water on it.
Add the red beans, previously soaked and cooked, and wrap.
Let it cook and season with salt, pepper and cumin.
Apart, cook the flour.

Serve hot with white rice

Ingredients

  • 250 g of pork ear
  • 250 g of pork snout
  • 1 spark
  • 50 ml of olive oil
  • 2 garlic cloves
  • 1 medium onion
  • 1 bay leaf
  • 1/2 of meat chorizo
  • 200 g of salpicão
  • 200 g of ham
  • 1 dl of White Wine
  • 1 carrot
  • 1 small Portuguese cabbage
  • 1/2 lombardo
  • 500 g of red beans
  • 1 flour
  • salt
  • chili
  • cumin