| White beans (dried) |
500g |
Soaked overnight, or use 3 cans (drained) |
| Pork shoulder |
600g |
Boneless, cut into 3–4 cm cubes |
| Pork belly |
300g |
Skin-on, sliced into strips |
| Chouriço sausage |
250g |
Sliced into rounds |
| Morcela (blood sausage) |
150g |
Optional, sliced |
| Onion |
1 large |
Finely chopped |
| Garlic |
4 cloves |
Minced |
| Ripe tomatoes |
2 medium |
Peeled and chopped, or 1 cup canned |
| Carrots |
2 medium |
Peeled and sliced |
| Bay leaf |
1 |
Whole |
| Sweet paprika |
1 tsp |
Adds color and depth |
| Olive oil |
3 tbsp |
For sautéing |
| Salt |
To taste |
|
| Black pepper |
To taste |
Freshly ground preferred |
| Water or light pork stock |
1.5–2 liters |
Enough to cover ingredients |
| Fresh parsley |
For garnish |
Chopped, optional |
