Feijoada cabo-verdiana, black bean stew

Preparation

1. 1

   If using dried black beans, soak them the night before in plenty of cold water.

2. 2

   Drain the beans and put them to cook in a pot covered with cold water, bring to a boil then cook 45 minutes over medium heat.

3. 3

   Meanwhile, brown the diced pork and the sliced chorizo in a pan with a splash of oil, 8 minutes.

4. 4

   Add the browned meat to the beans with the sliced onion, garlic and bay leaves, simmer covered for 25 minutes.

5. 5

   Add the sliced carrot and the shredded kale, continue cooking 20 minutes until everything is very tender and the sauce has thickened.

6. 6

   Adjust the salt and serve this hearty stew with white rice.