Portuguese bean stew
In a pot, cook the previously washed meat and chorizo in water seasoned with 1 tsp salt.
Remove the meat and chorizo once cooked and cut into pieces. Set aside the stock.
Separate the cabbage leaves and wash them under running water. Peel the carrots and cut them into thin slices. Lightly boil the cabbage and carrots in water seasoned with 1 tsp salt. Place the vegetables in cold water and set aside.
In a pot, sauté the finely chopped garlic and onion in olive oil and add the bay leaf. Let brown.
Add the diced, peeled tomatoes and tomato pulp. Let simmer.
Add the meat, drained kidney beans and a little of the stock. Cook for 10 minutes.
Add the sliced chorizo and cabbage.
Season with pepper and simmer over a medium heat. Serving suggestion: white rice (cooked with the remaining meat stock).
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