Preparation

Recipe sent by Celita

Place the beans in a large pot or pan with water to cover up to 3 fingers in height. Add the onion cut into thin half-moon strips, 1 potato cut into cubes, the tomato, the pumpkin cut into cubes, the meat, the carrots cut in slices and the chorizo ​​in slices. Let it cook over a slow fire on my induction cooker, put it in position 9 until it boils and low for 6, about 1 hour until the beans are cooked without being undone. (always have hot water to add if necessary). Then I add the last potato cut into small cubes, the cabbage cut into thick strips, the pasta, the 2 cloves, the parsley and half of the mint, the olive oil and season with salt. Allow to cook for another 20 minutes. When everything is cooked, turn off the stove and add the rest of the coarsely chopped mint.

Ingredients

  • This recipe was widely used in the lower Alentejo and in the Algarve mountains by people who worked in the fields. Made in clay or cast iron pots, slow cooking, over wood fire which gave it a special flavor.
  • ½ Lt of butter beans soaked overnight (can be used already cooked)
  • 1 Cabbage Heart
  • 2 Medium carrots
  • 1 medium onion
  • 2 medium potatoes
  • 100g pumpkin girl
  • 250 g of chopped fresh ripe tomatoes (can be can)
  • 300g of streaky diced (you can use spare ribs or pork ears)
  • 100g of chorizo ​​to your liking
  • 100g of blood sausage (if you don't like it don't put it)
  • 100g of dough elbows
  • 2 Cloves
  • Parsley and mint to taste
  • Salt to taste
  • Dash of olive oil