Feijoada à Portuguesa
A hearty and rustic Portuguese bean stew, rich with smoky depth from a variety of pork cuts and sausages. This dish is a comforting classic, perfect for feeding a crowd.
🧂 Ingredients
- 500 g Dried white beans (such as Great Northern or cannellini)(Rinse and sort beans, removing any debris.)
- 500 g Pork shoulder(Cut into large, 2-inch chunks.)
- 300 g Chouriço(A good quality Portuguese chouriço, sliced into 1/2-inch thick rounds.)
- 200 g Morcela (Portuguese blood sausage)(Sliced into 1/2-inch thick rounds.)
- 200 g Smoked bacon(Cut into 1-inch pieces.)
- 1 Cabbage(Medium-sized, cored and cut into wedges.)
- 3 Carrots(Peeled and cut into 1-inch chunks.)
- 1 Yellow onion(Large, peeled and quartered.)
- 4 cloves Garlic(Peeled and lightly smashed.)
- 3 Bay leaves
- as needed Water or low-sodium chicken/pork broth(To cover ingredients.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Soak the white beans: Rinse the dried beans thoroughly. Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Soak for at least 12 hours, or preferably 24 hours, changing the water once or twice if possible. Drain and rinse the beans before cooking.
⏱️ 12-24 hours - 2
Prepare the base: In a large, heavy-bottomed pot or Dutch oven, combine the soaked and drained beans, pork shoulder chunks, bacon pieces, quartered onion, smashed garlic cloves, and bay leaves. Add enough cold water or broth to cover all ingredients by about 2 inches. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently.
⏱️ 1 hour - 3
Cook the pork and beans: Continue to simmer the pot, partially covered, for about 1.5 to 2 hours, or until the pork shoulder is becoming tender and the beans are almost cooked through. Skim off any foam or impurities that rise to the surface during the initial cooking.
⏱️ 1.5-2 hours - 4
Add sausages and vegetables: Stir in the sliced chouriço, morcela, carrots, and cabbage wedges. Ensure there is enough liquid to cover everything; add more water or broth if necessary. Continue to simmer, covered, until the vegetables are tender and the sausages are heated through, about 45 minutes to 1 hour more.
⏱️ 45 minutes - 1 hour - 5
Finish and season: Once everything is tender, remove the onion quarters and bay leaves. Taste the stew and season generously with salt and freshly ground black pepper. The bacon and chouriço will add saltiness, so season carefully. If the stew is too thin, you can mash some of the beans against the side of the pot to thicken it, or simmer uncovered for a few minutes.
⏱️ 10 minutes - 6
Serve: Ladle the hot feijoada into deep bowls. It is traditionally served with steamed white rice and a side of sautéed greens (like collard greens or kale).
⏱️ 5 minutes
💡 Pro Tips
- ✓This Portuguese feijoada is distinct from its Brazilian counterpart, typically featuring less variety of meat and focusing on pork cuts and sausages.
- ✓For the best flavor, use high-quality Portuguese chouriço and morcela. If morcela is unavailable, a good quality black pudding can be substituted.
- ✓Serve with a crisp green salad or sautéed greens (couve refogada) to balance the richness of the stew.
- ✓Leftovers are excellent and often taste even better the next day.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a more traditional, richer flavor, add other pork parts like pig's ear, tail, or trotters during the initial cooking stage (Step 2).
- To create a lighter version, reduce the amount of bacon and chouriço, or opt for leaner cuts of pork.
- Add a pinch of red pepper flakes for a subtle hint of heat.