Feijoada à Transmontana
A rich and hearty traditional bean stew from the Trás-os-Montes region of Portugal, featuring red kidney beans and a variety of 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)
- 1 piece pig's ear or trotter, cleaned(optional)
- 1/2 head savoy cabbage, chopped
- 2 whole large carrots, sliced
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 2 leaves bay leaf
- 1 teaspoon paprika
Instructions
- 1
Boil the soaked beans in a large pot of water until tender, approximately 60-90 minutes, and set aside with their cooking liquid.
- 2
In a separate pot, boil the pork belly, pig's ear/trotter, and chouriço until cooked through; remove the meats and reserve the broth.
- 3
Cut the cooked meats into bite-sized pieces and slice the sausages.
- 4
In a large heavy-bottomed pot, sauté the onion and garlic in olive oil until translucent and golden.
- 5
Add the carrots, cabbage, bay leaves, and paprika to the pot, stirring for a few minutes to soften.
- 6
Pour in the cooked beans along with some of their liquid and a portion of the meat cooking broth.
- 7
Add all the sliced meats and the morcela back into the pot, simmering on low heat for 20-30 minutes to allow flavors to meld.
- 8
Adjust seasoning with salt and pepper, and serve hot with white rice.
Nutrition per Serving
650
Calories
42g
Protein
38g
Carbs
36g
Fat
12g
Fiber
4g
Sugar
1150mg
Sodium
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