- 200 GRAMS OF WHITE BEANS
- 300 GRAMS OF VEAL
- 4 POTATOES
- 300 GRAMS OF CABBAGE
- SMALL PIECE OF PORK FAT
- 2 RED SAUSAGES (CHORIZO)
- A SPOONFUL OF EXTRA OLIVE OIL

1- LEAVE BEANS TO REMOVE SINCE THE PREVIOUS DAY IN COLD WATER

2- ADD THE BEANS, RED SAUSAGE (CHORIZO), VEAL AND SMALL PIECE OF PORK FAT

3- PEEL THE POTATOES AND CUTT IN SMALL PIECE. ADD 10 MINUTES BEFORE THE COOKING OF THE BROTES ITS COMPLETED

4- WHEN FINISHED COOKING WE TAKE OUT THE SAUSAGE (CHORIZO) AND THE MEAT, AND RESERVE 

5- WE WASH AND CHOP THE VEGETABLES (WHITE CABBAGE) 

6-  ADD THE WATER FROM THE POTATOES AND COOK FOR 20 MINUTES , SALT IF NECESSARY
 
7- CHOP THE MEAT AND SAUSAGE (CHORIZO) INTO SMALL PIECES AND INTRODUCE INTO THE BROTH AND REMOVE
 
8- WE GIVE A FINAL TOUCH WITH A STREAM OF OLIVE OIL 

- ONE KILO AND HALF RIPE TOMATO
- HALF GREEN PEPPER
- ONE GARLIC CLOVE
- 1/2 CUCUMBER
- 1dl OF OLIVE OIL
- 4 Tsp OF VINEGAR
- 1 SLICE OF BREAD FROM THE PREVIOUS DAY
- SALT

1- PELL THE TOMATOES AND PLACE IN THE BLENDER JAR
2- ADD THE PEELER AND CHOPPED CUCUMBER, PEPPER,GARLIC AND BREAD
3- CRUSH AND ADD SALT AND VINEGAR
4- COOL FOR 1 HOUR
5- YOU CAN SERVE IT WITH HARD EGG AND PEPPER

•  1/3 cup oil (olive)     
• 3 cloves garlic (sliced)     
• 3 1/2 ounces ham (Spanish cured ham, cut into cubes)     
• 2 to 3 slices bread (day-old French-style bread, cut into pieces)     
• 1 tablespoon paprika (sweet)     
• 1 l water     
• Salt to taste     
• 1 egg per person