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 porsiyon
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 adet yellow onion chopped; 3 diş garlic minced; 2 adet tomato peeled, deseeded, and chopped; 2 adet carrot sliced; 0,5 adet savoy cabbage shredded; 2 yemek kaşığı olive oil; 1 adet bay leaf; 1 çay kaşığı paprika; 1,5 su bardağı water; 1 tutam salt; 1 tutam black pepper freshly ground; 2 yemek kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa. 20 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 845 kcal

Glütensiz

Ön hazırlık

Malzemeler

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 adetyellow onion, chopped
3 dişgarlic, minced
2 adettomato, peeled, deseeded, and chopped
2 adetcarrot, sliced
0,5 adetsavoy cabbage, shredded
2 yemek kaşığıolive oil
1 adetbay leaf
1 çay kaşığıpaprika
1,5 su bardağıwater
1 tutamsalt
1 tutamblack pepper, freshly ground

garnish

2 yemek kaşığıfresh parsley, chopped

Ekipman

large pot · dutch oven · knife · cutting board

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

17%Puan

Kalori: 844,8kcal
Protein: 53,7g
Karbonhidrat: 46g
Yağ: 50,3g
Lif: 12,4g
Şeker: 9,1g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover feijoada in an airtight container in the refrigerator.

Yeniden ısıtma

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.