Feijoada (Portuguese bean and pork stew)

Method

1. Drain and rinse the cooked butter beans, from a jar or a tin. If you would rather start from dried beans, soak them in cold water the night before, at least 8 hours, then drain.
2. In a large pot, cook the pork ribs in plenty of water for about 45 minutes. Lift out the ribs and keep the cooking water.
3. In that same water, cook the chouriço, the morcela and the bacon for about 30 minutes. Add the cooked beans for the last 10 minutes, just to take on the flavour (if you used soaked dried beans, cook them from the start, 30 to 40 minutes, until tender).
4. Meanwhile, cut the ribs into pieces and shred the Portuguese cabbage into thin strips.
5. In a separate pan, sweat the chopped onion and garlic in a drizzle of olive oil, about 5 minutes, until translucent. Add the cabbage and sauté for 5-7 minutes.
6. Add the ribs to the bean pot, along with the sautéed cabbage.
7. Lift the smoked meats (chouriço, morcela, bacon) out of the pot, slice them into rounds and return them to the feijoada.
8. Let everything simmer gently for a further 15-20 minutes, stirring occasionally. Adjust the seasoning with salt and pepper to taste. Serve hot.