This Azores bean stew (feijoada) is Portuguese comfort at it's best! It's delicious, has lots of fibre and it's pretty easy to make.
Place the dried beans in a large bowl and cover them in water (about 2 inches above the beans). Let them soak over night (at least 12 hours) or longer.
Dump the water and pour the beans into a large pot.
Fill the pot with fresh water, about an inch or two above the beans.
Place the toucinho/pancetta, the cinnamon stick and 1 tbsp of salt in the water, and stir.
Cover the pot and bring the water to a boil.
Reduce the temperature to medium low and let simmer for 50 to 60 minutes.
About 15 minute before the beans are ready, heat up the olive oil in a medium pot on medium high.
Remove the toucinho/pancetta from the beans and chop into small pieces.
Add the onions and garlic, and sauté until translucent. About 2 to 3 minutes.
Add the chopped toucinho/pancetta and chouriço to the pot with the onions. Mix until the chouriço starts to colour around the edges.
Add the tomato paste, vinegar and remaining 1/2 tbsp of salt to the chouriço mixture and mix for another minute. Turn off the heat.
Preheat the oven to 450 ºF.
Place the pot with the beans over the sink and start pouring water/broth out until the liquid is just under the top of the beans when the pot is straight. Note: There should be liquid in the pot, but not covering the beans.
Add the chouriço mixture the beans and mix well until all the ingredients are incorporated.
Pour the bean mixture into a large pyrex or other deep baking dish.
Place the baking dish in the oven on the middle shelf and let bake for 30 to 40 minutes. The dish is ready with the edges around the baking dish start start to show a little crust.
Remove the dish from the oven and let it rest for about 20 minutes. The bean stew will thicken a bit.
Your bean stew is ready to serve... Enjoy!