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Cachupa Rica Di Nha Augustinha

A stew of corn, beans, pork, sausage, and vegetables simmered together.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Lima beans and kidney beans share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 34 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: fish, tuna

Directions

Prepare the corn and beans

  1. Wash all corn and dry beans.

  2. In a heavy large kettle (10 quart) boil corn for 10 minutes and carefully discard froth which collects on the top.

  3. Add dry beans, 1 bay leaf and 2 tablespoons of olive oil.

  4. Bring to a boil.

  5. Lower heat enough to maintain a steady but slow boil.

  6. Add salt pork.

  7. If using pig's feet, add at this time.

  8. Leave cover slightly ajar.

  9. Throughout cooking make certain liquid covers the corn and beans.

  10. Use at least 4 quarts of water or stock.

Cook and season

  1. After the mixture has boiled for the first hour, add any pork meat and sausage.

  2. Cook partially covered at a very gentle boil over low heat for an additional one and one half hours.

  3. Saute onions, garlic, chopped seeded tomato or tomato paste in oil until very soft.

  4. Add the second bay leaf.

  5. Add the mixture to the kettle when the cachupa has about one hour of cooking time left.

  6. Correct seasoning by carefully adding salt and pepper to taste.

  7. If adding squash, do so when there is about 1/2 hour cooking time remaining.

  8. Remember that squash will continue to cook even after the kettle has been removed from the heat.

  9. Optionally add a cup of canned or fresh tuna to the sauteed onion, garlic and tomatoes to enhance flavor.

Rest and serve

  1. Let cachupa sit covered and off the flame for at least twenty minutes before serving.

  2. Arrange the meats and vegetables on a large platter and serve the corn and beans from a bowl.

  3. Some folks may want to drizzle a little tabasco or piri-piri sauce on top.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lima beans + kidney beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together34 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Lima beans + beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together156 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Beans + kidney beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together364 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Corn + lima beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together222 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Corn + beanstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,211 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn
Forms the thick body of the stew and absorbs liquid as it cooks.
Dry beans
Add protein-rich bulk and a creamy texture as they soften during long simmering.
Salt pork
Adds fat and savory depth that flavors the broth.
Chorico sausage
Contributes smoky, garlicky flavor and fat to the broth.
Garlic
Provides pungent aroma that mellows and sweetens during cooking.
Tomatoes
Add acidity and body to the sauteed base that enriches the broth.

The step that matters

Keep the corn and beans covered with liquid. Dry corn and beans absorb water as they cook and swell; if they are exposed to air they can stay firm and cook unevenly, so the liquid must be topped up throughout.

Flavor stand-ins for the cabbage

How well each one fits the dish's main ingredients (corn, lima beans, beans, kidney beans, pork, meat, garlic):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Cabbagethe original

Fit is the average pairing score against corn, lima beans, beans, kidney beans, pork, meat, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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