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 porsjoner
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 stk. yellow onion chopped; 3 fedd garlic minced; 2 stk. tomato peeled, deseeded, and chopped; 2 stk. carrot sliced; 0,5 stk. savoy cabbage shredded; 2 ss olive oil; 1 stk. bay leaf; 1 ts paprika; 1,5 kopp water; 1 klype salt; 1 klype black pepper freshly ground; 2 ss 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.

En original oppskrift av Forkin

Total tid: 2 t 20 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 845 kcal

Glutenfri

Forberedelser

Ingredienser

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 stk.yellow onion, chopped
3 feddgarlic, minced
2 stk.tomato, peeled, deseeded, and chopped
2 stk.carrot, sliced
0,5 stk.savoy cabbage, shredded
2 ssolive oil
1 stk.bay leaf
1 tspaprika
1,5 koppwater
1 klypesalt
1 klypeblack pepper, freshly ground

garnish

2 ssfresh parsley, chopped

Utstyr

large pot · dutch oven · knife · cutting board

Fremgangsmåte

Trinn for trinn

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.
Omtrent 30 min
Kokkens tips: 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.
Omtrent 1 min
4
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
Omtrent 7 min
5
Stir in the minced garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 5 min
7
Add the fresh pork shoulder chunks to the pot and brown them on all sides.
Omtrent 8 min
Kokkens tips: 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.
Kokkens tips: 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.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 20 min
14
Remove the bay leaf and taste, adjusting with salt and black pepper as needed.
Omtrent 1 min
Kokkens tips: Smoked meats can be salty, so taste before adding more salt.
15
Serve hot, garnished with fresh parsley.

Per porsjon

Næringsinnhold

17%Poengsum

Kalorier: 844,8kcal
Protein: 53,7g
Karbohydrater: 46g
Fett: 50,3g
Fiber: 12,4g
Sukker: 9,1g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover feijoada in an airtight container in the refrigerator.

Oppvarming

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.