Feijoada à Transmontana: A Robust Portuguese Bean and Smoked Meat Stew

Drain the soaked cannellini beans and place them in a large pot with the smoked pork hock. Cover with fresh water by 2 inches and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 60 minutes, or until the beans are tender but not mushy. Alternatively, you can bake the beans in a preheated oven at 325°F (160°C) for 2-3 hours, or until tender.

While the beans are simmering, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the sliced chouriço to the pot and cook for 5 minutes, turning occasionally, until browned. Remove the chouriço and set aside with the bacon.

Add the chopped onion to the pot and cook for 8-10 minutes over medium heat, stirring occasionally, until softened and translucent. Add the minced garlic and smoked paprika, cooking for 1 minute more until fragrant.

Once the beans are tender, remove the pork hock from the pot. Shred the meat from the bone, discarding any excess fat or bone, and set the shredded pork aside. Add the cooked beans (with their cooking liquid) to the pot with the sautéed onions and garlic.

Stir in the chopped cabbage, shredded pork, cooked bacon, and chouriço. Bring the stew to a gentle simmer over medium-low heat, cover, and cook for 45 minutes, or until the cabbage is tender and the flavors have melded. Season with salt and black pepper to taste.

Serve hot, ensuring each bowl has a good mix of beans, meats, and cabbage.