- Ingredients: 200 gr. of tender beans, 200 gr. of spring peas, a large bunch of spring onion, a large bunch of spring garlic, a large bunch of mint, pork belly (as lean as possible), serrano ham, botifarrón, sobrassada (little), salt and water.
- Preparation: The day before we salt the bacon and reserve it. The same day, we start by chopping the spring onion and spring garlic into slices, including all the green part of the stem that is tender. We also chop the mint. We continue to dice the bacon, the ham, the botifarrón and the sobrassada. Then, heat a little oil and fry the bacon. Then add the ham cubes and let them cook slightly. Now add the spring onion and spring garlic. We just have to give them a few turns, to prevent them from burning. Then add the chopped botifarron and sobrasada. Finally the mint, beans and peas. Salt and add water to cover the ingredients. It is better that we fall short than that we go overboard with the water, we can always add more if necessary. Cover the pot and let it cook. From time to time we shake it, with the lid on so as not to splash, so that the ingredients come together. The recipe will be ready when everything is cooked and the liquid has evaporated.