Angolan Feijoada - Ethnic Foods R Us

12 oz. (350g) dried white beans (could use cannelloni beans, white butter beans, etc.)
5 oz. (150ml) red palm oil
1-1/2 lb. (700g) chicken pieces
14 oz. (400g) chorizo sausage, sliced into ¼” thick rounds
4 garlic cloves, minced
3 ripe tomatoes, de-seeded and rough chopped
1 large onion, rough chopped
3 carrots, peeled, halved lengthwise, and diced
1 head of cabbage, shredded
2 Scotch Bonnet hot chili peppers, finely chopped
Salt and black pepper, to taste
2 bay leaves
1 bunch parsley, chopped

Soak the beans in water in a large bowl, overnight.
The next day, drain the beans, transfer them to a large cooking pan and cover with water at least 2 inches above the level of the beans.
Turn the heat on high, bring to a rolling boil, and cook for around 2 hours, or until the beans are tender—which the time will vary, depending on the type of beans you are using, as well as the age of the dried beans.
In large and deep sauce pan, heat some of the palm oil, and fry the chicken on medium high heat until they are a nice golden brown color all over, then remove them from the pan and set aside.
Now add into the pan the chili, garlic, and onion, and fry until soft and the onions are fully translucent—about 6 minutes.
Next add the sausage to the pan, and also return the chicken. Fry for about two more minutes, and then add a little water … you want to meat to continue to cook without burning.
Once the beans are well cooked, and the cabbage, carrots, tomatoes, and bay leaves into the bean pot. This will reduce the heat of the mixture, so bring the mixture back to a boil, and then reduce to a simmer. Cook for an additional 30 minutes or so, until the vegetables are good and tender.
Almost done. You now stir-in the meats, add in the rest of the palm oil, and add the parsley. Do a taste test, and adjust the seasonings as necessary, and then cook for another half an hour.
Serve your Angolan Feijoada hot, with freshly cooked rice.