Plat
Cachupa
2 h 30Pour 8Nutri-Score C€€
C
2 h 30
2 h 30Cachupa
ce qu’il vous faut
Ingrédients
large lima beans (soaked)Épicerie90 g- small lima beans (soaked)Épicerie90 g
- red beans (soaked)Épicerie90 g
dried corn (soaked)Céréales160 g
pork belly (cubed)Viandes450 g- linguiça sausage (chopped)Viandes2 morceaux
yellow onion (diced)Fruits et légumes1 morceau
garlic (crushed)Fruits et légumes4 morceaux
bay leavesÉpices2 morceaux
tomato (chopped)Fruits et légumes1 morceau- yuca root (chopped)Fruits et légumes1 morceau
- carrots (chopped)Fruits et légumes2 morceaux
- kale (chopped)Fruits et légumes130 g
- chicken bouillon cubeÉpicerie1 morceau
waterAutres1,2 litres
saltÉpices5 g- pepperÉpices2 g
par portion
Nutrition
299kcal
- Glucides
- 26 g
- Protéines
- 12 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Build the base
- Add the diced onion and crushed garlic, cook until softened.
- Stir in the chopped tomato and bay leaves.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Adjust the seasoning and serve hot.