Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we take loose inspiration from Portuguese feijoada, a stew of beans, cabbage, sausage and multiple cuts of pork. Stick-to-your-ribs filling, it’s meant to be a midday meal, usually served on Saturday afternoons or for Sunday lunch.
