600 gr. meat of whelks
500 gr. red beans
500 gr. fresh tomatoes
1 green pepper
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1 sprig of parsley
1 bay leaf
3 cloves of garlic
100 gr. onion
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1 dl olive oil
Salt
Pepper
Piripiri
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Soak the beans in cold water for 12 hours. Cook it in
a pan with cold water. Break open the whelks and remove the meat. Cook
the meat in water and salt, about 45 to 60 minutes. Remove the whelks,
let them cool of, and cut them into pieces.
In a separate pan sauté the garlic and the finely minced onion
in the olive oil until golden, add the bay leaf and the sprig of parsley.
Add the green pepper, cleaned, washed, and diced. Remove the skin and
the seeds from the tomatoes. Dice them and add to the pan. Leave to simmer.
Add the whelk pieces and season with salt, pepper, and piripiri. Add the
cooked beans and part of the cooking liquid. Simmer until ready.
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