Preparation

soak the beans for 24 hours.
when the beans are soaked, place them in a pan, together with the bones and season with salt.
bring another pan to the heat, add the oil, letting it heat up a little.
add the onion, previously chopped, the bay leaf and let it saute, taking care not to let it brown.
wet the stew with the water where it cooked the beans and the bones. add the coarsely cut cabbage and bring to a boil.
add some beans, previously crushed with a fork, the necessary cooking water.
finally, add the remaining beans.
let it boil.
rectify the seasoning and serve.
note: the soup is served with bones or shredded meat.

Ingredients

  • 0.5 liters of red beans
  • 1 savoy cabbage
  • 0.5 kg of pig bones
  • 1 dl of olive oil
  • 1 medium onion
  • 1 bay leaf
  • salt (q.s.)