Portugese Winter Stew

makes 3-1/2 gallons

  • 4 lbs large dark red beans, soaked for 3 or 4 hours
  • 6 lbs Chuck roast rubbed with smoked paprika, splashed with red wine and roasted, covered in a slow oven till it falls apart
  • 1 lb bacon ends sautéed in stages with 2 yellow onions and a head of shredded cabbage
  • 1 lb smoked dry-cured Chorizo cut into bite size pieces
  • 56 oz (2 containers) Stock Options Beef or Veal Stock

Combine all above and cook till beans are tender and add:

  • 2–3 lbs red potatoes, washed and cubed
  • 2 bunches lacinato kale, chopped rough

Season to taste with more smoked paprika and salt. This is really good served topped with a poached egg for weekend breakfast.