Feijoada à Transmontana (Bean Stew)

Instructions

1. 1The day before you plan to cook, place the about 450 g dried red beans in a large bowl and cover them with plenty of cold water. Let them soak overnight, then drain them thoroughly in a colander.
2. 2Place the drained about 450 g dried red beans in a large heavy-bottomed pot. Add the about 225 g smoked sausage (cut into 2.54 cm pieces), about 225 g pork belly (cut into 2.54 cm pieces), and about 225 g beef (cut into 2.54 cm cubes) to the pot with the beans.
3. 3Peel and finely chop the 1 large onion. Peel and mince the 4 cloves garlic. Heat the 2 tablespoons olive oil in a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the chopped onion and minced garlic and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add the 2 tablespoons tomato paste to the skillet with the onion and garlic. Cook, stirring constantly, for 1 minute until it darkens slightly. Pour in the 0.5 cup red wine and stir, scraping up any browned bits from the bottom of the skillet. Let the wine simmer and reduce for 2-3 minutes until it has thickened slightly.
5. 5Carefully pour the contents of the skillet into the large heavy-bottomed pot with the beans and meats. Add the 2 bay leaves, 1 teaspoon salt, and 0.5 teaspoon black pepper to the pot. Add enough cold water to cover all the ingredients by at least 5.08 cm.
6. 6Bring the mixture in the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking. The stew is ready when the beans are very tender and the meats are easily pierced with a fork. If the stew becomes too thick, add a little more hot water.
7. 7Remove and discard the 2 bay leaves. Serve the feijoada hot, ideally with plain cooked rice.

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