Cachupa

Put olive oil, bay leaves, garlic and onion in a pan and fry. Add sweet paprika and mix well. Add hot water, as well as the dried beans and corn (do not add salt). During cooking add more hot water when required. Repeat the process until the beans and corn are well cooked (approx. 2 hours unless beans are pre-soaked or cooked in a pressure cooker). Set aside. Do not drain the cooking water of the beans and corn.
Season the meat with salt, white pepper, sweet paprika, and piri piri sauce. If possible leave to marinate for a few hours. Add olive oil to a large pan. Once hot, fry the onions, bay leaves, chicken broth and garlic. Add the fresh tomatoes and marinated meats. Fry until they turn brown. Cook with the pan covered for 45-60 mins or until well cooked. Once cooked, add the chorizo (sliced), the black eyed beans and red beans. Cook with the pan on medium heat until tender. Season as needed.
Cook the sliced carrots, cassava, peas and cabbage in a pot with hot water and a little bit of salt for about 15 mins. Then add to the big pan (with the cooking water), followed by the dried beans and corn (with the cooking water). Mix everything together and allow to cook until the sauce thickens a bit. As a final step sauté onions and garlic in olive oil and add to the dish