SPANISH BEAN STEW (CUBAN STYLE)

1 lb. chick peas
5 liters water
1 lb. round beef
1 soup bone
1 ham bone
1/2 chicken
1 piece salami
1/2 ham
1/4 lb. bacon
1 lb. potatoes
1 lb. small onions
1 leek
3 bunches collards
1 turnip
1 green pepper
6 tomatoes
salt and pepper to season
TO SERVE:
bread, cooked noodles or cooked rice (optional)

Soak the chick peas in water for a couple of hours and rinse in clean water.

Bring the water to boil and add the chick peas, beef, chicken, bones, salami, ham, and bacon together with the onion, pepper and tomatoes, (if desired, these last three ingredients may be first fried and added when the chick peas are cooked).

When the chick peas and meat are half cooked, add the remaining ingredients and cook over low heat until everything is tender.

TO SERVE:
This stew is served in three parts. First the strained broth, to which bread, noodles or rice may be added. Secondly the vegetables and then the meat.

Servings: 8