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 de carne
- 1 whole morcela (blood sausage)
- 200 grams pig's ear or trotter, cleaned(optional)
- 1/2 head cabbage (couve portuguesa or savoy)
- 1 whole large onion, chopped
- 3 whole garlic cloves, minced
- 3 tablespoons olive oil
- 2 whole bay leaf
- 1 teaspoon sweet paprika
- 1/2 cup dry white wine
Instructions
- 1
Boil the soaked beans in a large pot of water until tender, then drain and set aside, reserving the cooking liquid.
- 2
In a separate large pot, boil the pork belly, pig's ear, and chouriço until cooked through; remove the meats and slice them into bite-sized pieces.
- 3
In a heavy-bottomed clay pot or Dutch oven, sauté the onion and garlic in olive oil until translucent.
- 4
Add the bay leaves, paprika, and white wine to the pot, allowing the alcohol to evaporate for 2 minutes.
- 5
Stir in the cooked meats, the cooked beans, and the chopped cabbage.
- 6
Pour in enough of the reserved bean cooking liquid to cover the ingredients and simmer on low heat for 30 minutes.
- 7
Add the sliced morcela (blood sausage) during the last 10 minutes of cooking to prevent it from breaking apart.
- 8
Adjust seasoning with salt and pepper, and serve hot with white rice.
Nutrition per Serving
645
Calories
38g
Protein
42g
Carbs
36g
Fat
12g
Fiber
4g
Sugar
1150mg
Sodium
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