Feijoada Transmontana
A robust and traditional Northern Portuguese bean stew featuring red kidney beans and a variety of cured pork meats.
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Ingredients
- 500 grams Dry red kidney beans (soaked overnight)
- 300 grams Pork belly
- 1 whole Chouriço de carne
- 1 whole Morcela (Blood sausage)
- 200 grams Pigs ear or trotter (cleaned)
- 1/2 head Cabbage (Couve Galega or Savoy)
- 2 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 50 ml Olive oil
- 2 leaves Bay leaves
- 200 ml White wine
- 1 tablespoon Paprika (Pimentão doce)
Instructions
- 1
Boil the soaked beans in a large pot of salted water until tender, then set aside with their cooking liquid.
- 2
In a separate pot, boil the pork belly, pig's ear, and chouriço until cooked through; remove meats and reserve the broth.
- 3
Cut all the cooked meats and sausages into bite-sized pieces or slices.
- 4
In a large heavy-bottomed pot, sauté the onions and garlic in olive oil until golden and translucent.
- 5
Stir in the paprika and bay leaves, then deglaze the pot with white wine, letting the alcohol evaporate for 2 minutes.
- 6
Add the chopped cabbage and a ladle of the meat cooking broth, simmering until the cabbage begins to soften.
- 7
Incorporate the cooked beans with some of their liquid and all the cut meats into the pot.
- 8
Add the morcela (blood sausage) on top, cover, and simmer on low heat for 20-30 minutes to allow flavors to meld and the sauce to thicken.
Nutrition per Serving
650
Calories
42g
Protein
38g
Carbs
35g
Fat
12g
Fiber
4g
Sugar
1100mg
Sodium
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