Feijoada à Transmontana

🧂 Ingredients

• 500 g Dried white beans (e.g., navy, cannellini)(Ensure they are dried beans, not canned.)
• 400 g Pork shoulder (bone-in or boneless)(Cut into large chunks.)
• 150 g Chouriço (Portuguese smoked sausage)(Sliced into thick rounds.)
• 150 g Morcela (Portuguese blood sausage)(Sliced into thick rounds. Optional, but traditional.)
• 300 g Cabbage (e.g., green or savoy)(Core removed and roughly chopped.)
• 2 medium Carrots(Peeled and sliced into thick rounds.)
• 1 large Onion(Finely chopped.)
• 3 cloves Garlic(Minced.)
• 2 Bay leaves
• enough to cover Water or unsalted chicken/pork broth(Approximately 1.5-2 liters.)
• to taste Salt
• to taste Black pepper
• 2 tbsp Olive oil

👨‍🍳 Instructions

1. 1

   Soak the dried white beans overnight (or for at least 8-12 hours) in plenty of cold water. Drain and rinse them thoroughly before cooking.

   ⏱️ 8-12 hours
2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder chunks and sear on all sides until nicely browned. Remove the pork and set aside.

   ⏱️ 10 minutes
3. 3

   Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
4. 4

   Return the seared pork to the pot. Add the drained and rinsed white beans, bay leaves, and enough water or broth to cover everything by at least 2 inches. Bring to a boil, then reduce the heat to low, cover, and simmer gently.

   ⏱️ 2 hours
5. 5

   After 2 hours of simmering, check the beans and pork. The beans should be tender, and the pork should be very soft. If not, continue simmering until they are.

   ⏱️ 30 minutes
6. 6

   Add the sliced chouriço, morcela (if using), chopped cabbage, and sliced carrots to the pot. Stir gently to combine. Ensure there's enough liquid to cover the ingredients; add more water or broth if needed. Continue to simmer, covered.

   ⏱️ 30 minutes
7. 7

   Remove the bay leaves. Taste the feijoada and season generously with salt and freshly ground black pepper. 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 extra minutes.

   ⏱️ 5 minutes
8. 8

   Serve the Feijoada à Transmontana hot, traditionally accompanied by plain white rice. Garnish with fresh parsley if desired.

💡 Pro Tips

• ✓Use dried white beans like navy, cannellini, or butter beans for the authentic Transmontana style. Avoid black beans, which are used in Brazilian feijoada.
• ✓The Trás-os-Montes region is known for its robust cuisine, and this feijoada is a prime example of its hearty, warming dishes.
• ✓This is a perfect dish for cold weather, offering deep satisfaction and comfort.

🔄 Variations

• For an even richer flavor, include other cured pork products like pig ears or a piece of smoked pork belly.
• Some recipes incorporate a small amount of smoked paprika for added depth.

🥗 Nutrition

Per serving