Portuguese Bean Stew

Instructions

1. Prepare the beans
   Drain the soaked beans and place them in a large pot. Cover with fresh water, add bay leaves, and bring to a boil. Reduce heat and simmer for about 45 minutes until beans are tender but not mushy.
2. Cook the meats
   In a separate large pot or Dutch oven, heat olive oil over medium heat. Add the pork belly and cook until it begins to render its fat, about 5 minutes. Add the chorizo and morcela (if using) and cook for another 5 minutes.
3. Add vegetables
   Add the diced onion to the meat pot and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Then add the diced carrots and paprika, stirring well to combine.
4. Combine and simmer
   When the beans are tender, drain them (reserving 2 cups of cooking liquid) and add them to the meat and vegetable mixture. Pour in the reserved cooking liquid, season with salt and pepper, and bring to a simmer.
5. Final cooking
   Cover the pot and simmer gently for about 1 hour 30 minutes, stirring occasionally to prevent sticking. The stew should thicken as it cooks. Add more water if needed to maintain a stew-like consistency.
6. Adjust seasoning
   Taste and adjust the seasoning with more salt and pepper if necessary. The stew should be rich and flavorful with tender beans and meat.
7. Serve
   Remove bay leaves. Serve hot in bowls, garnished with fresh parsley. Traditional accompaniments include white rice, collard greens, and orange slices on the side.