Cape Verdean Cachupa Quick Skillet

Ingredients

• 1 can hominy or corn, drained
• 1 can white or kidney beans, drained
• 12 oz sweet potato, cut into 1/2-inch cubes
• 3 tbsp olive oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 3 ripe tomatoes, diced
• 2 bay leaves
• 1 tsp sweet paprika
• 2 cups vegetable stock
• 4 cups shredded greens or cabbage
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat 2 tablespoons of the oil in a wide heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
2. Add the garlic and bay leaves for 30 seconds, then take the pot off the heat and stir in the paprika for 20 seconds so it toasts without scorching.
3. Return to the heat, add the tomatoes, and cook for 8 minutes until they collapse and the oil separates at the edges.
4. Add the sweet potato, stock, and salt, bring to a simmer, and cook for 12 minutes, until the cubes are almost tender.
5. Add the hominy, beans, and greens and simmer for 12 to 15 minutes more, until everything is soft and the liquid has reduced to a thick sauce that just coats the vegetables.
6. Crush some of the sweet potato and beans against the side of the pot so their starch binds the stew; cachupa should hold together on the spoon, not swim.
7. Raise the heat to medium-high, add the remaining oil, and press the mixture flat against the base of the pot. Leave it undisturbed for 5 to 6 minutes to form a browned crust underneath, the way refried cachupa is served.
8. Fish out the bay leaves, fold the crust through, season to taste, and serve with the cilantro and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.