White bean, savoy cabbage and lemon-peel stew

Some recipes I write down because they matter to me. This one belongs to them. One cup of white beans, soaked the night before. Half a head of savoy cabbage, roughly chopped. Two cloves of garlic. A bay leaf. Olive oil, generously. The peel, not the juice, of one organic lemon, at the very end. Salt later, never too early. That is the recipe. It cooks for an hour, and then there is a pot that lasts three days and gets better with each one. I eat it with hard cheese on top, or with a fried egg, or with nothing. In November in Ericeira it starts to get dark at six, the wind comes from the north, and this pot is the arrival home. There are probably cleverer recipes for the cold season. But this one is my first, and I have never improved on it.