Feijoada à Transmontana

Ingredients

• 500 grams dried red kidney beans, soaked overnight
• 300 grams pork belly
• 1 whole chouriço de carne
• 1 whole morcela (blood sausage)
• 200 grams pig's ear or trotter, cleaned(optional)
• 1/2 head cabbage (couve portuguesa or savoy)
• 1 whole large onion, chopped
• 3 whole garlic cloves, minced
• 3 tablespoons olive oil
• 2 whole bay leaf
• 1 teaspoon sweet paprika
• 1/2 cup dry white wine

Instructions

1. 1

   Boil the soaked beans in a large pot of water until tender, then drain and set aside, reserving the cooking liquid.

2. 2

   In a separate large pot, boil the pork belly, pig's ear, and chouriço until cooked through; remove the meats and slice them into bite-sized pieces.

3. 3

   In a heavy-bottomed clay pot or Dutch oven, sauté the onion and garlic in olive oil until translucent.

4. 4

   Add the bay leaves, paprika, and white wine to the pot, allowing the alcohol to evaporate for 2 minutes.

5. 5

   Stir in the cooked meats, the cooked beans, and the chopped cabbage.

6. 6

   Pour in enough of the reserved bean cooking liquid to cover the ingredients and simmer on low heat for 30 minutes.

7. 7

   Add the sliced morcela (blood sausage) during the last 10 minutes of cooking to prevent it from breaking apart.

8. 8

   Adjust seasoning with salt and pepper, and serve hot with white rice.