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Red Bean Stew

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Preparation time
30 mins
Cooking time
1 hour 20 mins
Serves 6–8


  1. Place the beans to soak in water overnight.

  2. Get the spare ribs, the bacon and the pork, season everything with salt and put it in the fridge.

  3. On the day, cook the beans in water seasoned with salt olive oil and bay leaves and the bay leaves, remove from heat and set aside. Rinse the meats with water and cook them together with the chorizo. As they are cooked, remove them from the water and cut them into small pieces.

  4. Finally, separate the cabbage leaves, wash them and cook al dente in spiced salt water. Remove them and place them in cold water.

  5. Peel and wash the onion and garlic and finely chop them. Wash and blanch the tomatoes, peel and peel them and cut them into cubes. Cut the carrot into slices and cook.

  6. In a saucepan, heat the remaining oil, add the onion and garlic, let it saute until the onion is transparent, then add the tomato and tomato pulp and let it sauté a little longer.

  7. Add the cooked meats, the beans and a little of the cooking broth in order to be very broth and let it cook a little.

  8. Then add the cabbage, the cooked carrot and the chorizo, let it cook, rectify the seasoning, remove from heat and serve with white rice.