Kachupa Recipe
Make Kachupa Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soaking / Base
Soup / Stew
Finishing / Garnish
Method
Soaking / Base
- 1
Soak dried corn and beans
Rinse the dried corn kernels and dried beans separately under cold water. Place corn and beans in separate bowls and cover each with at least 3 cups of water. Soak corn overnight (8–12 hours). Beans can be soaked overnight or for at least 6 hours. Drain and rinse before cooking.
Soup / Stew
- 2
Cook soaked legumes and corn
In a large heavy-bottomed pot, add the drained corn and beans and 6 cups fresh water (or enough to cover by 2–3 inches). Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises. Partially cover and simmer for 45–60 minutes until corn and beans are tender but not falling apart. (If using a pressure cooker, cook 20–25 minutes on high pressure.)
- 3
Prepare the sofrito
While the corn and beans simmer, heat 3 tablespoons olive oil in a separate large pot or Dutch oven over medium heat. Add the chopped onion and sauté 5–7 minutes until translucent. Add the minced garlic and diced green pepper and sauté another 2–3 minutes until fragrant. Stir in the diced tomatoes and cook 4–5 minutes until they begin to break down.
- 4
Add vegetables and proteins
To the pot with the sofrito, add the diced carrots, cassava (yuca) and sweet potato/corn if using. Stir to combine. Add the sliced smoked sausage and/or chicken pieces now if using; brown the sausage slightly and sear the chicken for 2–3 minutes per side to develop flavor.
- 5
Combine and simmer
Carefully transfer the cooked corn and beans with their cooking liquid into the pot with the sofrito and vegetables. Add the 6 cups of water or stock (adjust level so ingredients are just covered), bay leaf, paprika, salt, black pepper and whole hot pepper if using. Bring to a boil, then reduce to a low simmer. Cook uncovered for 30–40 minutes, stirring occasionally, until all starches have softened the broth into a thick, porridge-like consistency and the root vegetables are tender. If stew becomes too thick, add extra hot water or stock 1/2 cup at a time.
- 6
Add greens and finish
Stir in the shredded cabbage and chopped kale/collards during the last 8–10 minutes of cooking so they wilt but retain some texture. Taste and adjust seasoning with additional salt, pepper or paprika as desired. Remove and discard the bay leaf.
Finishing / Garnish
- 7
Serve and garnish
Ladle the kachupa into bowls. Drizzle each serving with a little extra virgin olive oil and sprinkle with chopped parsley or cilantro. Serve with lime wedges on the side to brighten flavors. Optionally top each bowl with a fried egg and a spoonful of toasted cornmeal or farinha for texture. Offer extra hot pepper or chopped smoked sausage alongside.