Dobrada com feijão branco (Dobrada with white beans)
1 kg of “dobrada”
3 cloves of garlic
1 bay leaf
1/2 glass of white wine
2 tablespoons of tomato pulp
1 can of white beans
olive oil, salt and pepper to taste
Wash the “dobrada”, scald it and let it rest for a few hours, marinating in lemon juice.
A few hours later, cut them in small squares and let them sit.
Start preparing the stew with olive oil, onion, garlic and the bay leaf. Once the onion is caramelized, add the tomato (cut in little pieces) and the tomato pulp; a few minutes later add the white wine and the dobrada.
Bring it to a boil and add the chouriço and the carrots (cut in small pieces), add salt and pepper and let it cook.
Finally, add the white beans, taste to see if it is to your liking and serve.
This dish is traditionally served with rice.