Judias means Jewish, and as in many other cases, the language testifies to one of the many influences that have formed Spanish cuisine. Using our native Michigan navy beans you can serve eight people with this recipe.
Ingredients:
1 lb. navy beans
4 oz. bacon
6 oz. chorizo or hot Italian sausage
1 ham hock
Salt to taste
1 small onion
1 carrot
1 lb. potatoes
1 lb. chopped cabbage
V.S.P. Soak beans overnight, rinse under cold water and put in a large pot. Add bacon, ham hock, sausage and enough water to cover all ingredients well. Bring to a boil, reduce heat and siimmer one hour. Add onion, salt and carrot: continue cooking one more hour. If bacon and sausage are cooked, remove to a side dish and keep warm. Add peeled, whole potatoes and cook until done. In a separate pot, cook the cabbage. Serve the beans and cabbage garnished with slices of bacon and sausage.
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