This bean stew is cooked with beef, pork or a mixture of the two. Tomatoes and onions are simmered till they give off a silky texture to form the base of the stew.
The combination of trotters and feet, ham hock, chouriço sausage, tripe or dobrada and other offal renders the stew its fat and gelatine and powerful meaty flavor. The seafood lover’s variation is made with prawns, calamari and clams.
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Both variations go very well with xima or rice. Most families have this meal for Sunday lunch and everyone digs into it heartily.