Bean stew Transmontana style

The day before, wash the beans and soak them in cold water.
In a separate container, place the meats, which are always smoked.
On the day of cooking, bake the beans in the water in which they were demolished.
Cook the meat in another container and, after well cooked, cut it into pieces. The sausage and salpicão are cut into slices.
Bring the oil to a boil and sauté the onion.
Add the beans to the water in which they were cooked.
Add the meat and some of the water in which it was cooked.
Add the sliced ​​carrot and the Portuguese cabbage and the savoy cabbage in pieces.
Let it cook and, if necessary, pour some of the meat cooking water on it.
Rectify the salt and add the parsley, bay leaf, chopped garlic clove, chilli, paprika and cloves, if desired. Allow to set on a very low heat.
Accompanies with loose white rice.