Trás-os-Montes Red Bean Stew with Pork, Beef and Smoked Sausages

What you need

• 250 g (9 oz) dried red kidney beans, soaked 8 h or overnight, drained
• 300 g (10 oz) pork belly, in one piece
• 250 g (9 oz) beef brisket, in one piece
• 1 piece pig's trotter, halved, about 250 g
• 1 piece pig's ear, halved, scrubbed clean
• 100 g (3.5 oz) chouriço sausage, smoked pork
• 100 g (3.5 oz) morcela blood sausage, Portuguese
• 100 g (3.5 oz) farinheira flour sausage, Portuguese
• 2 medium onions, 1 cut in chunks, 1 thinly sliced
• 2 garlic cloves
• 1 leaf bay leaf
• 1 tsp salt, plus more to taste
• 3 tbsp olive oil
• 200 g (7 oz) tomato pulp, or passata
• 50 ml (1/4 cup) dry white wine
• 300 g (10 oz) savoy cabbage, cored, cut into thin ribbons
• 1 handful fresh coriander, chopped

Method

Restated from the original video

1. 1

   Put the pork belly, brisket, trotter and ear in a large pot with 3 l water, the chunked onion, 1 garlic clove, the bay leaf and 1 tsp salt.

2. 2

   Bring to a boil, skim off the foam, then cover and simmer on low heat until the meats are tender, 1 h 30 min-2 h.

3. 3

   Meanwhile, put the beans in a separate pot, cover with plenty of fresh water and simmer until tender but still whole, 60-75 min. Drain.

4. 4

   Prick the chouriço, morcela and farinheira in a few places. Add them to the meat pot for the last 20 min.

5. 5

   Lift out the meats and sausages. Keep 750 ml of the cooking liquid and discard the rest.

6. 6

   Cut the meats and sausages into bite-size pieces. Keep the sausages apart from the other meats.

7. 7

   Warm the olive oil in a large pot over medium heat. Cook the sliced onion and the remaining garlic clove until soft, 6-8 min.

8. 8

   Stir in the tomato pulp and wine and cook until slightly reduced, 5 min.

9. 9

   Add the beans, the pork belly, brisket, trotter and ear, the cabbage and the reserved liquid. Simmer, uncovered, until the cabbage is tender and the stew is thick, 15-20 min.

10. 10

    Add the sausages and simmer for 5 min more. Taste and adjust the salt.

11. 11

    Scatter coriander over the pot and serve hot, straight from the stew.

Imported from cozinhatradicional.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.