Feijoada à Transmontana

Method

Soak the dried beans overnight, then drain well. Heat a large heavy pot and brown the pork shoulder, ribs, and bacon until golden, then set aside. Sauté the onions, garlic, and carrot until soft, then stir in the tomato paste and cook for two minutes. Return the meat to the pot, add the drained beans, bay leaves, thyme, peppercorns, and salt, then pour in the wine and stock. Bring to a boil, then reduce heat to low, cover, and simmer gently for three to four hours, stirring occasionally and adding water if needed. About thirty minutes before serving, add the chorizo and continue cooking until the beans are very tender and the sauce is rich and thickened. Serve hot with cornbread or rice, and a simple salad of shredded cabbage.