Feijoada à Transmontana

Ingredients

• 500 grams Dried red kidney beans, soaked overnight
• 300 grams Pork belly
• 1 whole Chouriço sausage, sliced
• 1 whole Morcela (blood sausage)
• 200 grams Pork ear or snout (traditional)(optional)
• 2 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 3 tablespoons Olive oil
• 2 leaves Bay leaves
• 1 tablespoon Sweet paprika
• 2 large Large carrots, sliced into rounds
• 1/2 head Cabbage (Portuguese Couve or Savoy), shredded

Instructions

1. 1

   Boil the soaked beans in a large pot of water with one bay leaf until tender, approximately 45-60 minutes.

2. 2

   In a separate large heavy-bottomed pot, sauté the onions and garlic in olive oil until translucent.

3. 3

   Add the pork belly, pork ear (if using), and chouriço to the pot, browning the meats slightly to release their fats.

4. 4

   Stir in the paprika and the remaining bay leaf, then add enough water to cover the meats and simmer for 30 minutes.

5. 5

   Add the sliced carrots and shredded cabbage to the meat mixture and continue to simmer until the vegetables are soft.

6. 6

   Incorporate the cooked beans along with some of their cooking liquid to the main pot to create a thick sauce.

7. 7

   Gently place the morcela on top of the stew and simmer for another 15 minutes, being careful not to break the sausage.

8. 8

   Adjust salt to taste and serve hot, traditionally accompanied by white rice.