● Choose and wash the Maizalito beans; leave soaking in water the night before preparing the recipe.
● Remove the water from the soaked beans, re-wash them, and then place them in a large pot, cover with enough water.
● Boil and cook them for 30 minutes; add the 2 cups of cold water, so the beans can submerge to the bottom.
● Boil again and cook them until the beans are soft.
● Add the celery, green beans, carrot, potatoes, cabbage, tomato, salt, and
pepper to the pot and cook for another 20 minutes.
● Cut the bacon in thin slices, and use another pan to fry it, golden brown.
● On that same pan, fry the onion, leek, and a little bit of garlic with the fat rendered by the bacon; cook until wilted.
● Once it is wilted, add the paprika and the ham, and cook for about 5 more
minutes. Leave in the pan over low heat.
● Add the sautéed ingredients to the beans pot, and cook over medium
heat for around 20 minutes, covering the top. Add the pasta 10 minutes
before turning off the heat.
● Serve with parmesan cheese and toasted bread.
