Whelk Feijoada(beans stew)

In a container place the beans to be soaked in cold water, 12 hours in advance.

After soaking, wash and cook in a saucepan.

Then bake the whelk meat in water and salt for 45 to 60 minutes.
Once cooked, remove to a container and let cool.

Cut into pieces.

Apart, in a pan, sauté in olive oil, garlic and finely chopped onion.

Add the bay leaf and the parsley branch and let it brown.

Then add the peppers, previously cleaned from seeds, washed and cut into small cubes.

Meanwhile, remove the tomato stalk. Scald the tomato in boiling water so that the skin and seeds come out easily.

Chop the tomato and put it in the sauté.
Let it go.

Add the whelk pieces and season with salt, pepper and chilli.

Add the cooked beans and a part of the cooking liquid and bring to a boil until refined.