Rice Bean Stew

In the evening, soak the cured meats in cold water and change the water 2 times, leaving them to sit for at least 2 hours

If you prefer, you can also desalinate the meat by leaving it in a pot with boiling water for 5 minutes

Repeat this process 2 more times

Choose your beans and soak them in water

On the day of cooking, 5 hours before serving, put the beans and beef tenderloin in the pot

As the liquid starts to evaporate, add a little more hot water

This should be done at least 3 times

After 3 hours of low heat with the lid on, add the pork shoulder and beef brisket

When the beans start to cook, add the Portuguese sausage and linguiça

Continue cooking until the liquid thickens

Then, in a separate pan, heat some olive oil and sauté the garlic

When this is golden brown, add the onion, bell pepper, and rosemary, and let it cook for another 5 minutes

Add about half a liter of the bean broth to this mixture and let it simmer for 10 minutes

Add the chopped parsley and port wine to this mixture and pour it into the bean pot

Let it simmer at low heat until serving time

When serving, taste the salt and add more if needed.