How to make it
4 steps. Take it one step at a time.
Place the soaked pinto beans
Place the soaked pinto beans in a large pot with about 3 liters (3.2 qt) of water. Add the whole pork belly, chouriço, morcela, chopped onions, garlic, and bay leaves. Bring to a boil (100°C / 212°F) and then reduce to a simmer.
1 hrRemove them from the pot
Once the meats are tender (usually after about 60 minutes), remove them from the pot. Slice the meats and sausages into bite-sized pieces and set aside.
Add the cubed potatoes
Add the cubed potatoes to the simmering bean broth. Cook until the potatoes start to break down and thicken the soup, about 20-30 minutes.
30 minReturn the chopped meats and sausages
Return the chopped meats and sausages to the pot. Add the chopped cilantro, the clean stone, and season with salt and pepper. Let it simmer for another 10 minutes to combine flavors.
10 min
A little kitchen wisdom
The stone is symbolic of the legend of the friar who tricked a village into making this soup. Ensure the stone is thoroughly scrubbed and boiled before adding. The soup is even better the next day as the flavors meld.
