Cachupa

Instructions

1. The night before, put 60 g of dried hominy corn in one bowl and 25 g of butter beans with 25 g of pinto beans in another. Cover both generously with cold water and leave to soak at least 12 hours, then drain and rinse.
2. Tip the drained corn and beans into a heavy pot with 70 g of pork belly, 1 bay leaf and 700 ml of cold water. Bring to the boil over high heat, skim off the grey foam, then lower to a bare simmer, cover and cook 90 minutes, stirring now and then and topping up with a splash of hot water if the grains poke above the liquid. The corn should be swollen and chewy-tender, the beans soft.
3. While the pot simmers, make the refogado: warm 1 tbsp of olive oil in a small frying pan over medium-low heat, add 50 g of finely chopped onion and 1 clove of crushed garlic and sweat 5 minutes until soft and golden at the edges but not browned.