Step 1Soak the chick peas and red kidney beans in water overnight, and haricot beans for 3 hours.
Step 2Drain, rinse and add to freshly boiled water, simmering gently for an hour.
Step 3In a large pan, sauté the garlic and breadcrumbs in oil before adding the pulses, diced potato, chopped tomato, cabbage and bay leaf.
Step 4Simmer for around 20 minutes then add the sliced chorizo, freshly chopped parsley and season to taste.
- 100 g Country Range Dried Chick Peas
- 100 g Country Range Dried Red Kidney Beans
- 90 g Country Range Dried Haricot Beans
- 2 tbsp Country Range Vegetable Oil
- 2 garlic cloves, minced
- 1/2 cup of breadcrumbs
- 2 tbsp chopped parsley
- 1 large potato, peeled and diced
- 1 cup fresh green beans
- 1 large tomato, chopped
- 1 Country Range Dried Bay Leaf
- 4 cups shredded cabbage
- 6 cups water
- salt and pepper to taste
- chorizo, thickly sliced
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