Feijoada à Transmontana (Bean Stew)

Ingredients

• 2 cups Dried Red Kidney Beans
• 1 lb Smoked Sausage (chouriço)
• 0.5 lb Salted Pork Belly
• 1 lb Beef Chuck (cubed)
• 2 medium Onion (chopped)
• 6 cloves Garlic (minced)
• 3 tablespoons Tomato Paste
• 1 cup Red Wine
• 8 cups Chicken Broth
• 2 leaves Bay Leaves
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1The day before you plan to cook, place the 2 cups of Dried Red Kidney Beans in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2When ready to cook, drain the soaked 2 cups of Dried Red Kidney Beans and rinse them well. Place the drained beans into a large, heavy-bottomed pot or Dutch oven.
3. 3Add the 1 lb Smoked Sausage (chouriço), 0.5 lb Salted Pork Belly, 1 lb Beef Chuck (cubed), 2 medium Onion (chopped), 6 cloves Garlic (minced), 3 tablespoons Tomato Paste, 1 cup Red Wine, 8 cups Chicken Broth, and 2 leaves Bay Leaves to the pot with the beans.
4. 4Stir everything together. Turn the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours, or until the beans and all the meats are very tender. Stir occasionally to prevent sticking.
5. 5Once the beans and meats are tender, remove the bay leaves. Taste the stew. Add the 1 teaspoon Salt and 0.5 teaspoon Black Pepper, stirring well to combine. Continue to simmer, uncovered, for another 15 minutes to allow the flavors to meld.
6. 6Serve the Feijoada à Transmontana hot.

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