You will need
- 100g Onions
- 100g celery stalks
- 100g Carrots
- 200g Pork beans
- 200g Chicken fillet
- 100g Leeks
- 2 cloves of garlic
- 100g Potatoes
- 200g Canned tomatoes
- 150g kale (winter kale)
- 50g hard cheese
- 15g Parsley
- 50g Roasted pork beans with salt
- Water or chicken broth as needed
- 30 ml Olive oil
- Salt/black pepper to taste
Soak the dried beans in cold water for 8 hours (or overnight). Wash, peel and cut all the vegetables. Grate the hard cheese on a fine grater, but keep the crust. Rinse and shred the kale leaves, separating them from the stems. Take a pot of a suitable size and heat it on a medium-high flame, add oil and put onions, carrots, leeks, celery stalks and a pinch of salt, stir fry for 5-6 minutes or until the vegetables have become softer. Add the mashed garlic and saute everything for another minute until the garlic gives off its aroma. Pour the canned tomatoes with all the juice into the pot, add some salt and mix everything. If the tomato pieces are large, they are divided more finely with a spoon. Add water or broth, potatoes, soaked beans and hard cheese crust. and diced chicken fillet. Cook over low heat until the chicken is cooked through and the potatoes and beans are tender, about 20 minutes. Then add the crumpled kale leaves, mix well, add salt and pepper to taste. Serve sprinkled with grated hard cheese, finely chopped parsley and roasted pork beans.
Enjoy your meal! 
