Main CourseDinner

Feijoada à Transmontana

Name: Feijoada à Transmontana
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: portuguese
Ingredients: 300 g dried white bean soaked overnight; 500 g smoked pork hock; 200 g smoked pork belly; 300 g fresh pork shoulder cut into chunks; 150 g chorizo sliced; 150 g blood sausage sliced; 1 pcs yellow onion chopped; 3 clove garlic minced; 2 pcs tomato peeled, deseeded, and chopped; 2 pcs carrot sliced; 0.5 pcs savoy cabbage shredded; 2 tbsp olive oil; 1 pcs bay leaf; 1 tsp paprika; 1.5 cup water; 1 pinch salt; 1 pinch black pepper freshly ground; 2 tbsp fresh parsley chopped

This hearty Portuguese bean stew, hailing from the Trás-os-Montes region, features a rich combination of white beans, various smoked and fresh pork cuts, and flavorful vegetables. It's a robust and comforting dish, perfect for a satisfying main course.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 845 kcal

Gluten-free

Mise en place

Ingredients

300 gdried white bean, soaked overnight
500 gsmoked pork hock
200 gsmoked pork belly
300 gfresh pork shoulder, cut into chunks
150 gchorizo, sliced
150 gblood sausage, sliced
1 pcsyellow onion, chopped
3 clovegarlic, minced
2 pcstomato, peeled, deseeded, and chopped
2 pcscarrot, sliced
0.5 pcssavoy cabbage, shredded
2 tbspolive oil
1 pcsbay leaf
1 tsppaprika
1.5 cupwater
1 pinchsalt
1 pinchblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

large pot · dutch oven · knife · cutting board

The method

Step by step

1
Drain the soaked white beans and set aside.
2
In a large pot, add the smoked pork hock and smoked pork belly, cover with water, and bring to a boil; cook for 30 minutes, then drain and set the meat aside, reserving the cooking liquid.
About 30 min
Cook’s note: This step helps to tenderize the smoked meats and reduce their saltiness.
3
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
About 1 min
4
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
About 7 min
5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the chopped tomato, bay leaf, and paprika, cooking for 5 minutes until the tomatoes start to break down.
About 5 min
7
Add the fresh pork shoulder chunks to the pot and brown them on all sides.
About 8 min
Cook’s note: Browning adds depth of flavor to the stew.
8
Return the smoked pork hock and smoked pork belly to the pot.
9
Add the drained white beans and the sliced carrots.
10
Pour in the reserved cooking liquid from the smoked meats, ensuring all ingredients are mostly submerged; if needed, add the additional water to cover.
Cook’s note: The reserved liquid adds a lot of flavor.
11
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beans and pork are tender.
About 1 hr
Cook’s note: Stir occasionally to prevent sticking.
12
Add the sliced chorizo and blood sausage to the pot, along with the shredded savoy cabbage.
13
Continue to simmer for another 20 minutes, or until the cabbage is tender and the flavors have melded.
About 20 min
14
Remove the bay leaf and taste, adjusting with salt and black pepper as needed.
About 1 min
Cook’s note: Smoked meats can be salty, so taste before adding more salt.
15
Serve hot, garnished with fresh parsley.

Per serving

Nutrition

17%Score

Calories: 844.8kcal
Protein: 53.7g
Carbs: 46g
Fat: 50.3g
Fibre: 12.4g
Sugar: 9.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover feijoada in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if it's too thick, or in the microwave until heated through.