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2 cans kidney beans 900g
8 oz morcella blood sausage 225g
8 oz chouriço sausage 225g
10 oz pork belly 300g
1 lbs. potatoes, cubed 400g
2 onions, chopped
2 large carrots chopped
5 garlic cloves
2 TBSP olive oil 30g
5 bay leaf
1 bunch of cilantro, chopped
salt and pepper to taste

1. Chop your onions, garlic, potatoes, cilantro, and pork belly
2. Peel and slice the carrots in coin shape. Slice the Chourico in coin shapes.
3. In a hot pot add some olive oil and sauté the chopped pork belly for about 10 minutes.
4. Add the carrots onions and Bayleaf to the pot cook for an additional 10 minutes
5. Add 3 quarts of water about. liter. also add the potatoes, bring up to a simmer.
6 Add the chopped garlic, 1/2 of the chopped cilantro and morcella sausage - cook for about 15-20 minutes
7. Remove the morcella; then let in cool for about 5 minutes and slice.
8 Add the chouriço sausage, red beans and morcella blood sausage to the pot.
9. Cook for an additional 10 minutes -the potatoes should be tender and easily pierced with a fork
10. Finish with more chopped cilantro and serve. (ABOUT 12 SERVINGS)




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