Beans stewed with ham and vegetables
6 servings
180 minutes
Beans stewed with ham and vegetables is a hearty dish of Mexican cuisine filled with rich flavors and appetizing aromas. At its base is white beans that are slowly cooked with ham, bacon, and spices, acquiring a rich taste and soft texture. Cabbage and potatoes add tenderness and nutrition to the dish, while garlic and bay leaves give it a special spicy note. This traditional dish in Mexican families is often served for lunch or dinner, warming and satisfying. Its thick consistency makes it ideal as a standalone dish, especially in cold weather. It is served hot with a slice of fresh bread or corn tortilla to enhance the flavor and enjoy every bite.
1
Rinse the beans and place them in a large pot with the bay leaf, garlic, fat, ham, bacon, and a liter of cold water. Bring to a boil, then reduce the heat and cook for 15 minutes. Add 250 ml of cold water, bring to a boil again, and cook for another 15 minutes. Do this three times: the total cooking time should be 1 hour and 15 minutes.
- White beans: 250 g
- Bay leaf: 1 piece
- Garlic: 2 cloves
- Pork fat: 25 g
- Ham: 120 g
- Bacon: 120 g
2
While the beans are boiling, slice the cabbage into strips and dice the potatoes.
- Savoy cabbage: 1 kg
- Potato: 500 g
3
Using a slotted spoon, remove the beans from the pot. Set half aside in a bowl with a little broth, and blend the other half in a blender until smooth.
4
Put the puree in a pot, pour in 1 liter of warm water, and when the mixture boils again, add the cabbage. Continue cooking for an hour, then add the potatoes and salt. Cook for another 45 minutes until the potatoes and cabbage are ready. Now add the previously set aside beans.
- Savoy cabbage: 1 kg
- Potato: 500 g
- Salt: to taste
5
Remove pieces of ham and bacon, cut them into cubes, and return them to the pot. Add the chopped garlic as well. Taste and add spices if necessary. Serve hot in a soup bowl.
- Ham: 120 g
- Bacon: 120 g
- Garlic: 2 cloves