Feijoada à Transmontana

Ingredients

• 500 gdried red beans — soaked overnight
• 300 gpork ribs — cut apart
• 200 gpork belly — cubed
• 1pig's ear — scrubbed and sliced
• 1chouriço de carne — sliced
• 1morcela blood sausage — sliced
• 200 gpresunto — diced
• 1onion — chopped
• 5 clovesgarlic — minced
• 3ripe tomatoes — grated
• 1carrot — sliced
• 2bay leaves
• 1 tbspsweet paprika
• 5 tbspolive oil
• to tastefine sea salt

Method

1. Begin by soaking 500 g of dried red beans in a large bowl of water overnight. This will soften them and reduce cooking time. Drain and rinse the beans before using them in the recipe.
2. Season 300 g of pork ribs, 200 g of pork belly, and 1 pig's ear with 5 cloves of minced garlic, 2 bay leaves, and a generous amount of fine sea salt. Allow the meat to marinate overnight in the refrigerator to infuse the flavors deeply.
3. In a large heavy-bottomed pot, heat 5 tbsp of olive oil over medium-high heat. Brown the marinated pork ribs, pork belly, and pig's ear in batches, ensuring each piece is well-colored on all sides. Remove the browned meat and set aside.
4. In the same pot, add 1 finely chopped onion and the remaining minced garlic. Sauté until the onion is translucent and fragrant. Remove the pot from the heat and stir in 1 tbsp of sweet paprika to release its aroma without burning.
5. Return the pot to the heat and add the browned meats back in. Pour in enough water to cover the meat, and add the soaked beans, 3 peeled and chopped ripe tomatoes, and 1 sliced carrot. Bring the mixture to a gentle simmer.
6. Add 1 chouriço de carne and 1 morcela blood sausage, both sliced into thick rounds, and 200 g of diced presunto. Cover the pot and let it braise gently, stirring occasionally, until the beans are tender and the meat is fork-tender, indicating the flavors have melded together.
7. Once the feijoada is cooked, skim off any excess fat from the surface. Taste and adjust the seasoning with fine sea salt as needed. Serve hot with crusty bread or boiled potatoes to soak up the rich sauce.