Cacholeira Branca de Portalegre

Ingredients

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 1 lb (450g) smoked pork, cut into chunks 1 lb (450g) smoked pork, cut into chunks
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups (950ml) water or vegetable broth 4 cups (950ml) water or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 25g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried white beans in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the smoked pork and cook until browned.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
4. 4.
   Stir in the bay leaves, paprika, ground cumin, dried thyme, salt, and pepper. Cook for a minute to release the flavors.
5. 5.
   Add the soaked white beans to the pot and pour in the water or vegetable broth.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
7. 7.
   Adjust the seasoning if needed. Remove the bay leaves before serving.
8. 8.
   Garnish with fresh parsley and serve hot with crusty bread.

Treat your ingredients with care...

• Smoked pork — If you can't find smoked pork, you can substitute it with smoked sausage or bacon for a similar smoky flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker consistency, mash some of the cooked beans with a fork before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Cacholeira Branca de Portalegre hot in individual bowls, garnished with fresh parsley. Accompany it with crusty bread to soak up the delicious broth.

Presentation advice

To enhance the presentation, you can drizzle a swirl of olive oil on top of the stew and sprinkle some paprika for a pop of color. Serve it in rustic clay bowls for an authentic Portuguese touch.