Feijoada

This Portuguese meat and beans stew is one of my favorites. I cook it at low heat for 6 to 8 hours and serve it the next day. This one contained smoked pork hock, pork meat, linguica, dried white beans, onion, garlic, crushed tomatoes, cilantro, carrots, cabbage, bay leaf, coriander seed, sweet paprika, and piri piri oil.