1 kg samos (codfish entrails)
½ kg cooked white beans
1 red chorizo
In a pot place the olive oil and chopped onion, allowing it to brown.
Add peeled and crushed tomatoes and sauté. Add the samos (previously washed, cut into strips and soaked), stir and sauté. Then put white wine, the chorizo and sliced carrots.
Season with salt and hot sauce and let it cook for about 15 to 20 minutes.
Finally, add the white beans and let it cook for about 15 minutes, rectifying the seasoning.
Recipe kindly provided by Associação Cultural e Recreativa Chio Pó-Pó.