Feijoada à Transmontana
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover feijoada in an airtight container in the refrigerator.
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.
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