Name: Feijoada (Portuguese bean and pork stew)
Total time: 2 h 20 min
Yield: 6
Cuisine: Portuguese
Ingredients: 800 g Canned kidney beans; 625 g Pork Ribs (Entrecosto); 250 g Chorizo; 188 g Blood Sausage (Morcela); 250 g Fatback (Toucinho); 300 g Collard Greens; 2 c/ch Salt; 1 c/ch Black Pepper; 30 ml Olive Oil; 1 un Onion; 3 dentes Garlic

Method

Drain, rinse and weigh 800 g of canned kidney beans. Cut the ribs between the bones. Put in a saucepan with 1.2 litres of water and simmer gently for 45 to 60 minutes until starting to become tender.
Add the chouriço, blood sausage and fatback. Cook for another 25 to 30 minutes. Remove the meats and reserve the broth.
Chop the onion and garlic. Heat the olive oil in a wide saucepan and soften over medium heat for 5 minutes. Wash the kale, remove thick stalks, slice finely and add to the pan with 100 ml of the broth. Cover and cook for 8 to 10 minutes.
Slice the chouriço and blood sausage and cut the fatback into pieces. Add to the pan with the ribs and beans. Add 400 ml of reserved broth, the salt and pepper.
Simmer uncovered over low heat for 15 to 20 minutes until the kale is tender and the sauce coats the beans. Divide the meats and beans between the portions and serve.