Feijoada à Transmontana

Ingredients

Quantities are for one portion.

• 30 gchouriço (portuguese sausage), cubed
• 50 gwhite cabbage, chopped
• 15 mlolive oil
• salt and pepper to taste
• 70 gdry red kidney beans
• 1onion, chopped
• 100 gpork belly (or shoulder), cubed
• 50 gcanned diced tomatoes
• 1carrot, chopped

Method

1. Soak the dry red kidney beans in water overnight. Rinse well, then boil them in fresh water until almost tender. Set aside but do not drain.
2. Heat the olive oil in a heavy pot. Fry the cubed pork belly and chouriço until they brown and their fats begin to render.
3. Add the chopped onion and carrot to the hot fat, cooking until they soften.
4. Stir in the canned diced tomatoes, bringing the mixture to a simmer.
5. Add the almost-tender red kidney beans along with a cup of their cooking liquid into the pot with the meat.
6. Simmer slowly on low heat until the meat is very soft and the beans begin to break down, thickening the bright reddish-brown stew.
7. Stir the chopped white cabbage into the simmering stew for the last ten minutes so it softens but retains some bite. Serve hot.