Portuguese Bean Stew

Ingredients

Quantities are for one portion.

• 30 gchouriço (portuguese sausage), sliced
• 50 gdry white beans
• 15 mlolive oil
• 1onion, chopped
• salt to taste
• 50 gcanned diced tomatoes
• 100 gpork shoulder, cubed
• 50 gcabbage, shredded
• 1carrot, sliced

Method

1. Soak the dry white beans in cold water overnight. Rinse well, then boil in fresh water until almost tender. Keep them in their cooking water.
2. Heat the olive oil in a heavy pot. Fry the sliced chouriço and cubed pork shoulder until well browned.
3. Add the chopped onion and sliced carrot to the pot, sautéing until soft.
4. Stir in the canned diced tomatoes and simmer briefly.
5. Add the almost-tender beans along with a cup of their starchy cooking liquid to the meat pot.
6. Bring to a boil, then turn the heat down and cover. Simmer slowly until the meat is very tender and the beans begin to break down and thicken the stew.
7. Stir in the shredded cabbage and cook for another ten minutes until the greens are soft.