Feijoada à Transmontana
A rich, traditional northern Portuguese bean stew made with red kidney beans and various cured meats.
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Ingredients
- 500 grams Dried red kidney beans, soaked overnight
- 300 grams Pork belly
- 1 whole Chouriço sausage, sliced
- 1 whole Morcela (blood sausage)
- 200 grams Pork ear or snout (traditional)(optional)
- 2 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 leaves Bay leaves
- 1 tablespoon Sweet paprika
- 2 large Large carrots, sliced into rounds
- 1/2 head Cabbage (Portuguese Couve or Savoy), shredded
Instructions
- 1
Boil the soaked beans in a large pot of water with one bay leaf until tender, approximately 45-60 minutes.
- 2
In a separate large heavy-bottomed pot, sauté the onions and garlic in olive oil until translucent.
- 3
Add the pork belly, pork ear (if using), and chouriço to the pot, browning the meats slightly to release their fats.
- 4
Stir in the paprika and the remaining bay leaf, then add enough water to cover the meats and simmer for 30 minutes.
- 5
Add the sliced carrots and shredded cabbage to the meat mixture and continue to simmer until the vegetables are soft.
- 6
Incorporate the cooked beans along with some of their cooking liquid to the main pot to create a thick sauce.
- 7
Gently place the morcela on top of the stew and simmer for another 15 minutes, being careful not to break the sausage.
- 8
Adjust salt to taste and serve hot, traditionally accompanied by white rice.
Nutrition per Serving
645
Calories
38g
Protein
42g
Carbs
36g
Fat
12g
Fiber
4g
Sugar
1150mg
Sodium
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