Stone soup

The day before, the pig's ear and head are scraped and cleaned well, salted together with the spare ribs and the beans are soaked.

The next day, the meats and sausages are washed and cooked in water and salt.

Separately, the beans are also boiled in water.

As they are cooked, the meats are removed successively, so as not to spread out, as pork cooks much faster than beef, as does black pudding in relation to chorizo.

As soon as all the meat is removed, the cabbage, the carrots, the onion, the chopped garlic, and cut the potatoes, in pieces, come together cut into pieces.

Meanwhile, the beans are drained, from which two shells are removed and passed in the pass-vite.

When the vegetables are cooked, add the whole beans and the pastes.

Everything is allowed to boil for clarification and rectified with salt. pork and beef are cut into pieces, sliced ​​sausages and sliced ​​bacon.

Pour the meat into the pan and, as soon as it boils, add the sausages and bacon, serving immediately.

Just remembering that the farinheira must start cooking with the meat, taking into account that its cooking time is very fast.

Seasoning with coriander, they should be placed at the same time as the vegetables.

If mint is used, just add a branch at the same time as the sausages.

As decoration, a round stone, like a pebble from the river, is placed on each plate, but previously well washed ...