Sunday, May 10, 2015
Cape Verde - Cachupa
We chose this dish so we'd have it ready to eat when we got back from walking on Sunday. Slow cooker dishes are the best!
1lb pinto beans
1 can hominy
1 cup beef stock
4 slices bacon
1 green pepper
1 red pepper
1 bay leaf
2 garlic cloves
6 cups water
We couldn't find hominy so we used grits which are ground hominy.
Chop the pepper, mince the garlic and cut the bacon into small pieces. Put everything but the mince in the slow cooker and cook on low for 5 hours.
Roll the mince up into small meatballs and place them in the slow cooker under the liquid.
After 20-30 minutes the meatballs will be cooked through and the stew is ready to serve.
This stew was very different from anything we've had before. The gravy was delicious with a lovely texture, the grits had made it really thick. The beans and bacon went well together. JD was suspicious the meatballs wouldn't cook properly just placing them raw into the stew like we did but they turned out great. The whole dish was quite hearty and comforting, especially after a long walk.