RCI-SP.004.0053.001
Cachupa Rica di Nha Augustinha
Nha Augustinha - Maria Augustina Faria Lima
Prep20 min
Cook240 min
Total260 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- 1 cup
- dry stone beans (feijao pedra)1/2 cup
- 1/4 cup
- lb. lean salt Pork meat1 unit
- pig's foot (split) if desired1 unit
- lb chorico Sausage (or other smoked garlic Sausage)1/2 unit
- whole1 unituncut blood pudding Sausage (if desired)
- cabbage cut in quarters1 small
- big pieces of hard winter Squash (if desired)1 - 2 cups
- garlic buds (or more to taste)6 unit
- 2 unit
- laurel bay leaves2 unit
- 1 unit
- 1/2 unit
- midge cutchido1 unitdried and hulled cracked corn also commercially available in the U.S. as samp or yellow or white corn groats.
Method
1
Rinse the corn, lima beans, stone beans, and red kidney beans separately under cold water, then place all beans and corn in a large heavy pot with 10-12 cups of water and bring to a boil.
2
Remove salt pork meat and pig's foot (if using) from any packaging, then add both to the boiling pot along with the chorizo sausage and blood pudding sausage (if using).
5 minutes
3
Reduce heat to medium-low and simmer the meat and beans together for about 90 minutes, skimming any foam that rises to the surface.
90 minutes
4
Cut the cabbage into quarters and roughly chop the garlic buds, then add both to the pot along with the bay leaves and crumbled chicken bouillon cube.
5 minutes
5
Add the winter squash pieces (if using) and continue simmering for another 45 minutes until the beans are very tender and the meat is beginning to fall apart.
45 minutes
6
Seed and coarsely chop the ripe tomatoes, then add them to the pot along with the olive oil and stir well.
7
Simmer for an additional 15-20 minutes, allowing the flavors to meld and the mixture to thicken slightly.
18 minutes
8
Taste and adjust seasoning as needed, keeping in mind the saltiness from the salt pork and chorizo sausage.
9
Remove the meats from the pot with a slotted spoon, dice or shred them into bite-sized pieces, and return them to the stew.
10
Ladle the cachupa rica into bowls and serve hot, ensuring each portion contains beans, corn, meat, and broth.