Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)

• 300 g Dried white beans
• 2 tbsp Olive oil
• 150 g Streaky bacon
• 400 g Pork belly, skin removed by butcher
• 1 large Yellow onion
• 1 large Carrot
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 500 g Tomato, ripe
• 2 Bay leaves
• 200 g Chorizo sausage
• 150 g Kale
• 250 g Long-grain white rice

1. Put the beans in a large bowl, cover with plenty of cold water, and leave to soak for 8 to 12 hours. Drain and rinse well in a colander.
2. Heat the olive oil in a Dutch oven over medium heat. Add the bacon and cook for 4 to 5 minutes until the fat renders and the edges start to colour.
3. Add the pork belly and cook for 6 to 8 minutes, turning, until lightly browned. Stir in the onion and carrot and cook for 6 to 8 minutes until softened.
4. Add the garlic and sweet paprika and cook for 1 minute, stirring so it does not catch. Add the tomatoes and cook for 5 to 7 minutes until they break down into a thick, jammy base.
5. Stir in the soaked beans and bay leaves, then add enough water to cover by about 3 cm. Bring to a gentle simmer, then cook partially covered for 60 to 75 minutes, stirring occasionally, until the beans are tender and the liquid is starting to thicken.
6. Slice the chorizo and stir it into the pot. Simmer for 15 to 20 minutes until the stew is rich and thick and the pork is tender.
7. Strip the kale leaves from any tough stems and slice the leaves. Stir the kale into the stew and cook for 3 to 5 minutes until just tender; remove and discard the bay leaves before serving.
8. Meanwhile, cook the rice in a saucepan according to packet instructions until tender. Serve the feijoada spooned over the rice, with extra kale from the pot on top if you like.

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