Feijoada à Transmontana

1. Soak the white beans in plenty of cold water overnight, then drain, cover with fresh water and simmer for about 1 hour until almost tender but not collapsing, reserving the cooking liquid.
2. Meanwhile, simmer the diced pork shoulder and smoked belly in a separate pot of water with one bay leaf for 45 minutes until tender, skimming any foam, then lift out and reserve the broth.
3. In a large heavy pot, gently fry the chopped onion and garlic in olive oil until soft, stir in the grated tomatoes, paprika and remaining bay leaf, and cook for 5 minutes to a fragrant base.
4. Add the cooked meats, sliced chouriço, sliced carrots, the drained beans and enough combined bean and meat broth to cover, then simmer gently for 30 minutes so the flavours marry.
5. Stir in the shredded cabbage and the morcela cut into thick coins, and cook for a further 15 to 20 minutes until the cabbage is tender and the blood sausage is heated through to piping hot.
6. Season well with salt and pepper, let the stew rest off the heat for 10 minutes to thicken, and serve in deep bowls with plain white rice or crusty bread; it tastes even better reheated the next day.

You'll use: Frying pan / skillet · Large pot · Saucepan