Prawns Feijoada (beans stew)

Make a stew with two cloves of garlic, onion, bacon, chorizo, pepper, tomato and carrot (all chopped), olive oil, coriander, chilli and bay leaf.

Then drizzle with wine and cook.

Apart, cook the prawns, drain them, peel and add the peels to the water where they cooked, as well as two spring onions, the remaining whole garlics and a sprig of coriander. Let it boil.

In the meantime, add the peeled shrimp to the initial sauté.

Then sprinkle with the cooking water, straining it through a strainer.

Rectify the seasonings and cook a little more.

Separately, cook the beans (already soaked) in water seasoned with salt and the remaining chives.

Once cooked, drain the beans and add to the preparation. reserve a small portion of this.

Stir, rectify the seasonings and cook a little more.

Grind the beans you have reserved and add to the feijoada.
Let it cook well and serve immediately, decorating to taste.