Portuguese Style Bean Stew Feijoada Transmontana

Ingredients

• 500 grams dried red kidney beans, soaked overnight
• 1 link Portuguese Chouriço, sliced
• 1 link Morcela (blood sausage)
• 250 grams Pork belly or thick cut bacon, cubed
• 1 piece Pork ear or pig's trotter (cleaned)(optional)
• 1/2 head Savoy cabbage, roughly chopped
• 2 pieces Large carrots, sliced into rounds
• 1 large Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 3 tablespoons Extra virgin olive oil
• 1/2 cup Dry white wine
• 2 pieces Bay leaf

Instructions

1. 1

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

2. 2

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

3. 3

   Add the pork belly, chouriço, and pig's trotter to the pot, browning the meats to release their fats.

4. 4

   Deglaze the pot with white wine, scraping the bottom to incorporate the flavorful browned bits.

5. 5

   Add the sliced carrots and chopped cabbage to the meat mixture, stirring well to coat in the juices.

6. 6

   Pour the cooked beans along with some of their cooking liquid into the meat and vegetable pot.

7. 7

   Place the morcela on top (to prevent it from breaking), cover, and simmer on low heat for 30 minutes until the sauce thickens.

8. 8

   Remove the large meat pieces, slice them, and return them to the pot before serving hot with white rice.