Perfect Portuguese Feijoada

8 hrs 30 min (mostly soaking)Serves 4–6

A rustic Portuguese stew of beans, pork belly, chouriço and morcela simmered until tender, finished with cabbage and drizzled with olive oil.

prepSoak beans in plenty of cold water for at least 8 hours or overnight.
300 g dried beans (butter, kidney or white)	Drain beans, add to pan with onion quarters, bay leaves, pork & salt	Cover with cold water, bring to boil, skim, simmer gently 1+ hr until beans tender	Drain beans (retain cooking water), discard onion & bay leaves	Add beans & pork to vegetable pan, pour bean liquor to cover, simmer gently	Partially cover, simmer until pork very tender, top up with bean liquor as needed	Poach black pudding 5 min, stir in fried sausages & cabbage, wilt cabbage	Taste for seasoning, serve with rice or bread, drizzle with extra-virgin olive oil
1 medium onion, halved, one half quartered with 2 cloves pushed in
2 bay leaves
200 g pork belly (or slightly more if bone-in), or pancetta/slab bacon, cut into 1½ cm strips
Salt
2 tbsp olive oil or lard	Heat oil, sauté chouriço & morcela until coloured, set aside	Fry onion, carrot & celery until soft, stir in garlic & paprika 1 min	Stir in tomatoes, fry until liquid mostly evaporated
200 g cured chouriço or chorizo (from a whole sausage), cut into chunks
150 g morcela or morcilla or black pudding (optional)
1 medium onion, remaining half, diced
1 large carrot, diced (optional)
1 celery stick, diced (optional)
2 garlic cloves, peeled and crushed
1 tsp sweet paprika
400 g tinned chopped tomatoes or 5 ripe plum tomatoes, diced
150 g savoy cabbage, shredded (optional)
Extra-virgin olive oil to serve

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