Main
Cachupa
2 h 30 minServes 8Nutri-Score C€€
C
2 h 30 min
2 h 30 minCachupa
what you need
Ingredients
large lima beans (soaked)Pantry90 g- small lima beans (soaked)Pantry90 g
- red beans (soaked)Pantry90 g
dried corn (soaked)Grains160 g
pork belly (cubed)Meat450 g- linguiça sausage (chopped)Meat2 pieces
yellow onion (diced)Produce1 piece
garlic (crushed)Produce4 pieces
bay leavesSpices2 pieces
tomato (chopped)Produce1 piece- yuca root (chopped)Produce1 piece
- carrots (chopped)Produce2 pieces
- kale (chopped)Produce130 g
- chicken bouillon cubePantry1 piece
waterOther1.2 litres
saltSpices5 g- pepperSpices2 g
per serving
Nutrition
299kcal
- Carbs
- 26 g
- Proteins
- 12 g
- Fat
- 16 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Build the base
- Add the diced onion and crushed garlic, cook until softened.
- Stir in the chopped tomato and bay leaves.
- Step 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.
- Step 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.
- Step 6
Serve
- Adjust the seasoning and serve hot.