500g of casulas for 1 large butelo

2 Onions

8 Potatoes

Extra virgin olive oil from Trás-os-Montes

Optional:  Pork earring and  feet.



Put the casulas on water a day before eve sauce. There are those who enjoy the water, but the pros and cons are the same as for feijoada. Remove as many pods as possible.

Place the butelo in boiling water and cook it for about 2:30 to 3 hours, depending on the size. Check cooking after 2 hours.

In another pot, boil water with salt and pour in the drained casulas. The casulas  cooked through beans. In general, this cooking takes just over 1 hour.

In another pan, cook the sausage and potatoes. It is customary to cook all the ingredients together, in the same pan, but it is convenient to cook the potatoes separately.

Drain all ingredients very well. Open the butelo and serve it very hot with the casulas, sausage and potatoes, all washed down with olive oil from Trás-os-Montes.

Enjoy your food!