Soak the bellies in cold water for 24 hours. Then they are cleaned very well and cooked for at least an hour, with the beans also soaked. Halfway through cooking, add the carrots and chorizo. Meanwhile, make a stew with the chopped onion, olive oil, garlic cloves, bay leaf, paprika and cloves. This sautéed is added to the previous preparation, salt is rectified and seasoned with pepper. Straighten up a bit and serve.

The recipes were made by Lugrade’s cooks, Alice Fernandes and Graça Santos. The photographs are by Mário Ambrósio. The supervision of Chef Diogo Rocha. This Lugrade content was approved by author Maria de Lourdes Modesto.