Two types of sausages are better than one when preparing this hearty stew, which is the national dish of Portugal (called feijoada), and that's in addition to the Portuguese wheat sausage that imparts incredible smokiness to the dish. Pork belly is also grilled and then added to the stew along with bacon and red beans, with shredded cabbage a fresh counterpart to all these meats (and becomes wonderfully tender af the long, slow cooking).
- 2 sausages (different, to taste)
- 750 grams pork belly (chopped)
- 2 farinheiras (or flour sausages)
- 1 savoy cabbage (small, shredded)
- 1 piece bacon (chopped)
- 3 cans red beans
- olive oil
- 1 onions (small, chopped)
- 3 garlic cloves (diced)
- rice (as needed)
- Slice sausages.
- Grill pork belly until almost done.
- Boil sausages (before cooking, prick them with a fork so that they don't burst).
- When done, slice sausages and save the cooking water.
- Shred cabbage.
- Heat some olive oil in a large skillet and sauté onion and garlic until golden brown.
- Add sliced sausages and bacon, and cook for 5 minutes, stirring occasionally. Add cabbage and grilled pork belly.
- Cover pan, reduce heat and simmer for about 15 minutes.
- If necessary, add a bit of sausage cooking water.
- Finally, add undrained beans and cook for 15-20 minutes over low heat.
- Mix carefully, so as not to break beans.
- In a saucepan, cook rice with in boiling sausage cooking water, according to package instructions.
- Arrange sliced sausages on top of bean mixture.
- Serve with rice.