Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 40 min
20 min
1 hr 20 min
4 to 6 servings


  • 9 ounces white beans, soaked overnight
  • 7 ounces ham hock, soaked for 1 hour
  • 5 ounces belly pork rib, on the bone
  • 5 ounces belly pork rib, cubed
  • 3 fresh mercillos or other blood pudding
  • 2 or 3 chorizo sausages
  • 1 1/2 pounds dark green cabbage
  • Salt and freshly ground black pepper
  • 1 pound potatoes
  • Pinch paprika, optional


Put the beans, ham hock, belly pork rib, blood pudding, and chorizo into a pot and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender.

Cut up the cabbage quite finely. Drain.

Remove the meat bones returning any shreds of meat to the pot and slice the sausages. Season with plenty of black pepper and salt to taste. Add the cabbage and potatoes, and more liquid if necessary to cover them comfortably. Simmer until the potatoes are tender and check the seasoning. If your chorizos are not very spicy, you could add some paprika. Serve in big bowls with country bread.

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