Start by adding the beans to a large pot alongside the morcela, farinheira, and chouriço, all whole. Add the pork belly and ribs too, and 2 bay leaves.

Cover with boiling water, place over medium heat. Let it simmer for about 20 minutes. Transfer the sausages to a plate. Continue to cook the beans with the ribs and the pork belly for about 50 minutes on medium to low heat, skimming the surface every now and then.

Meanwhile, dice the onions, mince the garlic cloves, and slice the carrots.

Place a large frying pan over low heat. Once hot, add the olive oil, the onions and carrots, sauté for about 5 minutes.

Add the minced garlic, cook for another 2 minutes or until fragrant. Add the chopped tomatoes, cook for another 2 minutes.

In the meantime, cut the sausages into thick slices, then add them to the frying pan as well, sauté for a couple more minutes. Set aside.

Take the pork belly and the pork ribs out of the bean stew. Cut the belly into small strips. With your hands remove the bones from the ribs, the meat should fall off the bones easily. Return both meats to the bean stew.

Combine the sautéed sausages with the beans too. Stir well, let it simmer for another 20 minutes or until the beans are fully cooked and the broth is nice and thick. Add another splash of water if needed.

Season with black pepper and a little salt, be cautious though as the sausages and pork belly already have salt.

Garnish with lots of freshly chopped cilantro, serve with white rice. Enjoy!