Mute colombian

Instructions

1. The day before, soak the corn and beans in cold water for 12 hours, then drain them.
2. Brown the meat cut into pieces in hot oil for 5 minutes, until nicely golden.
3. Add the chopped onions, tomato and garlic from the sofrito and cook for 5 minutes, stirring.
4. Pour in the water, add the corn, beans, bay leaf and cumin, then bring to a boil.
5. Skim the surface, lower the heat and simmer covered for about 1 hour, stirring from time to time.
6. Add the potatoes, carrot and celery cut into pieces, then keep cooking for 20 minutes until the vegetables and grains are tender.
7. Adjust the seasoning, remove the bay leaf and sprinkle with chopped coriander before serving piping hot.