Macanese-style feijoada

Instructions

1. Drain the soaked beans, put them in a large pan with cold water, bring to the boil, then cook for 20 minutes at a gentle simmer and drain.
2. In a casserole, brown the pieces of pork in the olive oil until golden, then add the sliced onion and garlic and cook for 5 minutes.
3. Add the chouriço cut into rounds, the sliced carrots and the bay leaf, then cover with water.
4. Cover and simmer gently for 1 hour.
5. Add the drained beans and continue cooking for 40 minutes, topping up with water if needed.
6. Meanwhile, shred the cabbage and blanch it for 5 minutes in boiling salted water, then drain.
7. Add the cabbage to the casserole for the last 10 minutes, adjust the seasoning and serve hot with white rice.