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Cachupa rica, Cape Verdean corn and bean stew

Name: Cachupa rica, Cape Verdean corn and bean stew
Total time: 130 min
Yield: 4 servings
Ingredients: 300 g Corn; 250 g Black beans; 300 g Pork; 150 g Chorizo; 100 g Bacon bits; 1 Black pudding; 2 Onion; 2 cloves Garlic; 2 leaves Feuille de laurier; 2 Sweet potato; 200 g Leafy greens; 2 tbsp Neutral oil

Preparation time: 2 h 10
Servings: 4 servings

Ingredients

4 servings

Corn — to buy300 g
Black beans — to buy250 g
Pork — to buy300 g
Chorizo — to buy150 g
Bacon bits — to buy100 g
Black pudding — to buy1
Onion — to buy2
Garlic — to buy2 cloves
Feuille de laurier — to buy2 leaves
Sweet potato — to buy2
Leafy greens — to buy200 g
Neutral oil — to buy2 tbsp

Preparation

The day before, soak the corn and the dried beans separately in plenty of cold water overnight: they will double in size and cook faster.
The next day, drain the corn and put it to cook in a large pot covered with cold water, bring to a boil then cook 45 minutes over medium heat.
Add the drained beans and continue cooking 20 minutes, until the corn and beans start to soften.
Meanwhile, brown the diced pork, the sliced chorizo and the bacon lardons in a pan with a splash of oil, 8 minutes, then set aside.
Add the sliced onion, garlic, bay leaves, the browned meat and the whole blood sausage to the pot, mix and simmer covered for 25 minutes.
Add the sweet potato cut into large cubes and the shredded kale, continue cooking 20 minutes until everything is very tender.
Adjust the salt, let it rest 5 minutes and serve this hearty, steaming cachupa in large bowls.