Feijoada de Javali

  • 900g of Boar in pieces
  • 2 Carrots
  • 2 Cloves
  • 2 Onions
  • 2 Tomatoes
  • 800g of cooked Red Bean
  • 400g of Cabbages
  • 1 Sausage
  • ½ Linguiça (a larger and thinner type of sausage)
  • 150g of Bacon
  • 1.5 dl of Olive Oil
  • 2 dl of Red Wine
  • Salt, Pepper and Water (as much as you like)

Peel and chop the onions and the garlic cloves. Saute both in olive oil and add the meat. Add the carrots, sausage and linguiça and cut into slices and also add bacon strips; saute slowly. Add the chopped tomatoes, skinned and seeded, and involve all then cool it with red wine, reduce (to decrease the amount of sauce put it in a boiling container uncovered) until the alcohol evaporates. Then, cover it with water, season it and cook it for 6 minutes. Add the cabbage, cut into chunks. Cover the pan and cook for 15 minutes. Add the beansand boil for 2 minutes, to correct the seasonings and then serve.