Casúla transmontana

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Casúla from Trás-os-Montes combines white beans, pork and regional sausages in a long stew, with a smoky aroma and thick broth.

The dish is rooted in mountain cooking, where the cold calls for hot dishes and the smoked meat pantry dictates the menu.

As with many Portuguese recipes, there are variations by region, family and cook — with or without black pudding, different proportions of ears and feet, and more or less creamy beans.

Ingredients

• 400 g of soaked white beans
• 300 g casúla or pig ear
• 200 g of chouriço
• 150 g black pudding
• 200 g of entrecosto
• 1 large onion
• 4 cloves of garlic
• Bay leaves, sweet paprika, olive oil and pepper
• Water or broth as needed

Method

1. Leave the beans to soak the day before; drain the next morning.
2. In a clay or iron pan, sauté onion and garlic in olive oil.
3. Add the meat in pieces and let it brown; add paprika and mix.
4. Add the drained beans and cover with hot water by roughly two finger-widths.
5. Bring to a boil, add bay leaf and reduce to low heat; cook for one hour.
6. Add chouriço and sliced black pudding; continue 30 minutes until creamy beans and tender meats.
7. Adjust salt carefully — the sausages already salt the broth.
8. Serve very hot, with cornbread or plain white rice.

Tips from Empório Portugal

• Clay pot improves the flavour and texture of the stew.
• Slow cooking helps the beans become evenly tender without splitting.
• Prepare in advance — the flavour improves the next day.

Possible replacements in Brazil

• Red beans appear in family versions, with a sweeter profile.
• Pig ear can replace casúla when it is not available.

Pairing

A Trás-os-Montes red wine or a full-bodied red Vinho Verde. For people over 18 years old; drink in moderation.