350g dry white kidney beans200g chouriço (type ofsausage)
50g animal fat cut into cubes
100g farinheira (type of sausage)
2 mature tomatoes
2 garlic cloves
1 bay leaf
1 parsley stick
Before cooking, leave the kidney beans to soak for about four or five hours.
Peel the onion and garlic and wash them. Chop and deseed the tomatoes. Drain the kidney beans and place them in a dish filled with water, a tablespoon of olive oil, a pinch of salt and half an onion which you will have previous pricked with the clove.
Cover the dish and place over a medium heat until the water boils, lower the heat and leave the kidney beans to cook for half an hour. When they are soft, strain them, keeping the cooking water. Keep the kidney beans hot. With a fork, prick the chouriço de sangue and the farinheira and place in the water where the beans were previously cooked. Place over the heat.
While the two sausages cook, sauté the chopped garlic and remaining onion in a separate pan with a little oil. When they start to turn golden brown, add the chopped tomatoes and leave to cook for a few minutes before adding the cubed animal fat, chouriço de carne, bay leaf and parsley. Baste this mixture with a couple of ladles of stock (the water the sausages were cooked in) and when the stew starts to boil, add the beans. Season and leave over a slow heat for approximately fifteen minutes, until the liquid thickens.
Remove from the heat and serve the kidney beans with the sliced sausages.
Other Recipes from Portugal
Sopa da Pedra
Caldeirada Broad beans - Algarve Style
Green Peas and Eggs
Sweet Rice Pudding