Feijoada à Transmontana

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1. 1Step 1: Cook the red kidney beans in their soaking water in a pressure cooker for 40 minutes.
2. 2Step 2: Stop the cooking and check with a fork. The cooking time depends on the quality of the beans. The beans must not be too tender. Continue cooking for 15 minutes if necessary.
3. 3Step 3: Remove the beans from the heat and set aside in their cooking water.
4. 4Step 4: In a large cast iron pot, place all the meats except for the smoked bacon. Season with salt and pepper, cover with water and cook for 1h30 over medium heat.
5. 5Step 5: Test the tenderness of the meat and continue cooking if necessary.
6. 6Step 6: After cooking, cut all the meats into pieces (except the veal which was cut before cooking). Slice the chorizo ​​and smoked sausage. Set aside.
7. 7Step 7: In a large cast iron pot, sauté the onion and garlic in olive oil over medium heat. Add the reserved smoked bacon and stir.
8. 8Step 8: Add the sliced carrots and bay leaves. Season with salt and pepper.
9. 9Step 9: Add the dry white wine and simmer for 2 minutes after boiling.
10. 10Step 10: Add all the meats, chorizo ​​and smoked sausage. Mix well and cook for 5 minutes.
11. 11Step 11: Add the cooked red kidney beans and 3 ladles of their cooking water. Season with salt and pepper.
12. 12Step 12: Bring to a boil, then lower the heat and simmer over very low heat for 30 minutes.
13. 13Step 13: Coarsely cut the kale, rinse well and drain.
14. 14Step 14: Add the kale to the pot, mix gently and continue cooking for 15 minutes over low heat.
15. 15Step 15: Adjust the seasonings if necessary.