Ingredients for a classic Feijoada à Transmontana (4 people)
- 400 g dried red beans
- 300 g pork belly
- 150 g pig ears or feet (optional, for authenticity)
- 1 chouriço sausage (sliced)
- 1 farinheira (flour sausage, optional)
- 100 g smoked bacon cubes
- 1 large onion
- 3 cloves of garlic
- 2 bay leaves
- 3 tablespoons olive oil
- 1 tsp paprika powder (sweet or hot)
- 150 g palm cabbage (finely chopped)
- Salt and pepper to taste
Preparation step by step
- Prepare the beans: Soak the beans in cold water overnight. Rinse the next day and cook in fresh water for about 1 hour until tender.
- Cook the meat: In a large pot, cook the pork belly, chouriço, farinheira, and, if using, pig’s ears with a little salt, bay leaves, and water for about 45 minutes. Remove, let cool, and cut into bite-sized pieces.
- Prepare the sofrito: In a large stew pot, sauté the onions, garlic, and bacon in olive oil. Add the paprika and sauté briefly.
- Combine everything: Add the beans and their cooking water, the meat, and the sausage slices. Simmer gently for about 30 minutes.
- Add the kale: Add the finely chopped kale to the cooking time for the last 10 minutes to retain its color and bite.
- Season to taste: Season with salt, pepper and a little olive oil.
Ingredients for a classic Feijoada à Transmontana (4 people)
- 400 g dried red beans
- 300 g pork belly
- 150 g pig ears or feet (optional, for authenticity)
- 1 chouriço sausage (sliced)
- 1 farinheira (flour sausage, optional)
- 100 g smoked bacon cubes
- 1 large onion
- 3 cloves of garlic
- 2 bay leaves
- 3 tablespoons olive oil
- 1 tsp paprika powder (sweet or hot)
- 150 g palm cabbage (finely chopped)
- Salt and pepper to taste
Preparation step by step
- Prepare the beans: Soak the beans in cold water overnight. Rinse the next day and cook in fresh water for about 1 hour until tender.
- Cook the meat: In a large pot, cook the pork belly, chouriço, farinheira, and, if using, pig’s ears with a little salt, bay leaves, and water for about 45 minutes. Remove, let cool, and cut into bite-sized pieces.
- Prepare the sofrito: In a large stew pot, sauté the onions, garlic, and bacon in olive oil. Add the paprika and sauté briefly.
- Combine everything: Add the beans and their cooking water, the meat, and the sausage slices. Simmer gently for about 30 minutes.
- Add the kale: Add the finely chopped kale to the cooking time for the last 10 minutes to retain its color and bite.
- Season to taste: Season with salt, pepper and a little olive oil.
