Hauptgericht
Cachupa
2 Std. 30 Min.Für 8Nutri-Score C€€
C
2 Std. 30 Min.
2 Std. 30 Min.Cachupa
was Sie brauchen
Zutaten
large lima beans (soaked)Vorräte90 g- small lima beans (soaked)Vorräte90 g
- red beans (soaked)Vorräte90 g
dried corn (soaked)Getreide160 g
pork belly (cubed)Fleisch450 g- linguiça sausage (chopped)Fleisch2 Stücke
yellow onion (diced)Obst & Gemüse1 Stück
garlic (crushed)Obst & Gemüse4 Stücke
bay leavesGewürze2 Stücke
tomato (chopped)Obst & Gemüse1 Stück- yuca root (chopped)Obst & Gemüse1 Stück
- carrots (chopped)Obst & Gemüse2 Stücke
- kale (chopped)Obst & Gemüse130 g
- chicken bouillon cubeVorräte1 Stück
waterAndere1,2 Liter
saltGewürze5 g- pepperGewürze2 g
pro Portion
Nährwerte
299kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 12 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Kochtopf
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Soak the beans and corn
- Place the large lima beans, small lima beans, red beans and dried corn in a bowl.
- Cover generously with water and soak overnight, then drain.
- Schritt 2
Brown the pork belly and sausage
- Heat a pan and brown the cubed pork belly.
- Add the chopped linguiça sausage and cook until browned.
- Schritt 3
Build the base
- Add the diced onion and crushed garlic, cook until softened.
- Stir in the chopped tomato and bay leaves.
- Schritt 4
Simmer the cachupa
- Transfer everything to a pot with the drained beans and corn.
- Add the water and the chicken bouillon cube, season with salt and pepper.
- Bring to a boil, then simmer until the beans and corn are tender.
- Schritt 5
Add the vegetables
- Add the chopped yuca root and carrots, cook until tender.
- Stir in the chopped kale and cook a few minutes more.
- Schritt 6
Serve
- Adjust the seasoning and serve hot.