Preparation

1. Soak the beans overnight.
2. Cook the beans together with the chorizo ​​in a pressure cooker with water for about 20 minutes. When the beans are cooked, remove 50 g of the beans and the chorizo ​​for a plate. Reserve.
3. Remove the pan from the heat for a moment and pass the remaining beans with the magic wand.
4. Season with oil and salt, stir with a wooden spoon and return to heat. When the soup starts to boil, reduce it to a low heat, place the sliced ​​savoy cabbage together with the pasta and let it cook for about 20 minutes.
5. Turn off the heat and add the reserved chorizo ​​sliced ​​and the beans. Serve immediately.

Ingredients

  • - 250 g of red beans
  • - 2 liters of water
  • - 1/2 small savoy cabbage
  • - 50 g pasta pasta
  • - 1 small chorizo
  • - 3 tablespoons of olive oil
  • - Salt (to taste)