Cachupa Rica

• 1/2 lb beef, cubed
• 1/2 lb bacon, cubed
• 4 linguica sausage, sliced thinly
• 1 pork trotter
• 3 tablespoons oil
• 2 small red potatoes, diced
• 2 onions, chopped
• 2 garlic cloves, minced
• salt, to taste
• chili paste, to taste
• 1 cup white wine
• 1 cup water
• 5 1/4 cups cornmeal
• 1/2 cup dried black-eyed peas
• 2 large sweet potatoes, diced
• 1/2 cup savoy cabbage, shredded
• 2 bay leaves

1. Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
2. Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
3. Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.

beef, bacon, linguica sausage, pork trotter, oil, red potatoes, onions, garlic, salt, chili paste, white wine, water, cornmeal, blackeyed peas, sweet potatoes, savoy cabbage, bay leaves

Taken from www.food.com/recipe/cachupa-rica-344046 (may not work)