Feijoada à Transmontana

The night before, rinse the kidney beans and leave them to soak in plenty of cold water for at least 8 hours.

Drain the beans, cover with fresh water, boil hard for 10 minutes and then simmer for 1 hour until nearly tender.

Meanwhile simmer the pork belly, the pork ribs and the piece of smoked bacon in a separate pan of water for 45 minutes. Keep the cooking liquid.

Chop the onions and garlic. Fry the onions in the olive oil in a large pot until golden, add the garlic, the paprika and tomato paste and cook for 2 minutes.

Cut the cooked pork belly and bacon into bite-sized pieces and the ribs between the bones, and slice the carrots into rounds. Add the beans with some of their liquid to the pot, then the pork belly, ribs and bacon with a ladle of their broth, the carrots and the bay leaves.

Tuck in the chouriço and the black pudding whole — they break up and cloud the stew if sliced now.

Simmer gently for 40 minutes. Meanwhile shred the cabbage, and add it for the last 15.

Lift out the chouriço and the black pudding, slice them and return them. Taste, then season with salt only if it needs it; the cured meats bring a lot.

While the stew simmers, rinse the white rice and put it in a pan with the water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, then leave it covered off the heat for 5 minutes. Serve the feijoada with the rice.