Transmontana Style Feijoada

Method

A robust stew where red beans soak in a short, velvety sauce. The cured meats become fork-tender, and the pig ears provide a characteristic gelatinous texture, enhanced by the smokiness of the chorizo.

1. 1

   Submerge the ear, foot, and salt pork belly in a large pot of cold water. Bring to a boil for 15 minutes to remove excess salt and impurities. Drain and rinse with clear water.

2. 2

   Return the blanched meats to the pot with the cloves and bay leaf. Cover with water and simmer over medium heat. After 40 minutes, add the whole farinheira and morcela. The meat is ready when it starts to shred and the sausages are firm.

3. 3

   In a Dutch oven, heat the olive oil. Sauté the chopped onion and garlic until translucent. Add the chorizo cut into thick slices and the smoked paprika to color the fat.

4. 4

   Cut the cooked meats, farinheira, and morcela into pieces. Add them to the pot with the sliced carrots and shredded green cabbage. Deglaze with dry white wine. Let the alcohol evaporate before adding the kidney beans and a bit of the meat cooking broth.

5. 5

   Simmer uncovered until the sauce coats the spoon. The farinheira will slightly break apart to bind the sauce. The cabbage should be tender. Adjust seasoning with pepper and salt if necessary.