Preparation

Take the beans, previously soaked, to cook in a pan with water.

Add the chorizo, the bacon, the spare ribs and season with salt to taste.

As the meats are cooked, remove them and set aside.

When the beans start to cook, add the cabbage, after being washed and coarsely cut, and the peeled potatoes.

When everything is cooked, remove the vegetables and drain the broth into another container.

Put it back on the stove until it boils.

Cut the bread into slices and distribute it over the plates with a mint leaf over each one.

Pour the broth over the top.

Cut the meat into small, regular pieces that should be served separately with the sweet potatoes and beans.

Ingredients

  • 1 medium sized cabbage
  • 350 g of butter beans or red beans
  • 1 red chorizo
  • 250 g of lean bacon
  • 300 g spare ribs
  • 1/2 homemade bread
  • 2 sweet potatoes
  • 2 potatoes
  • 1 sprig of mint
  • salt q.s.