2 cups of white beans soaked overnight (400 g)
3 cloves of garlic, minced
2 medium onions, diced (200 g)
3 sprigs of thyme
1 teaspoon of sweet herb seeds
1/4 cup of olive oil
400g of pork loin
1 piece of cured pork
500g of smoked pork ribs
2 chicken breasts, bone-in and skin-on, cut in half and then into 3 pieces each
300g of linguica sausage, sliced into 3 cm thick rounds
5 small tomatoes, seeded and chopped (500g)
1 cup of white wine
approximately 18 cups of hot water
2 cups of white beans soaked overnight (400 g)
3 cloves of garlic, minced
2 medium onions, diced (200 g)
3 sprigs of thyme
1 teaspoon of sweet herb seeds
1/4 cup of olive oil
400g of pork loin
1 piece of cured pork
500g of smoked pork ribs
2 chicken breasts, bone-in and skin-on, cut in half and then into 3 pieces each
300g of linguica sausage, sliced into 3 cm thick rounds
5 small tomatoes, seeded and chopped (500g)
1 cup of white wine
approximately 18 cups of hot water
Let the beans soak overnight
Scoop out and reserve the beans in a bowl
In a large pot, sauté the garlic, onion, thyme, and sweet herb seeds in olive oil over high heat until the onion is caramelized
Add the meats and sausage, and cook, stirring occasionally, for 15 minutes
Join the tomato, wine, and 6 cups of water, cover, and simmer for 1 hour or until the meat is tender, adding more water as needed
With a slotted spoon, remove the meat and sausage from the pot and reserve in a bowl
Mix the beans with the remaining liquid from the pot, add half of the remaining water, cover, and simmer over medium heat, stirring occasionally, for about 1 hour and 15 minutes or until the beans are tender
If needed, add more water as it thickens
Join the reserved meat and sausage in the pot
Bring to a boil over high heat for about 10 minutes
Serve hot.
