Bean stew

Preparation:

Preparation: Soak the beans overnight in a container with plenty of water and a bay leaf. Use the same procedure with the pieces of pork. Then boil them for half an hour to soften them and remove some fat. Once drained, arrange them in a pot with high sides together with the beans and the sausage cut into small pieces. Cover with water, salt and cook for two hours on low heat. Fry the oil, garlic, onion and bacon in a pan, adding a little of the broth from the beans and the chopped parsley and pour it all into the soup, stirring and letting it cook over low heat until the feijoda is thick and the meat well done. Serve in earthenware terrines, accompanied by raw sauce prepared with finely chopped onion, parsley, garlic and tomato, oil, lemon juice and crushed chilli pepper.