🇵🇹 Portugal recipe
Feijoada à Transmontana
The hearty bean stew of the Trás-os-Montes region in northern Portugal, a mountainous area known for its cold winters and robust cuisine. Unlike its Brazilian cousin, the Portuguese feijoada uses white or red beans and is loaded with an extravagant variety of pork cuts and smoked sausages. It is a dish that warms the soul, built for sharing around a table on a cold winter day.
Prep30 mins
Cook2 hrs
Serves6
Difficultyhard
Ingredients
- 400g dried red kidney beans, soaked overnight
- 300g pork belly, cut into chunks
- 200g pork ear or trotter (optional, for richness)
- 1 chouriço sausage, whole
- 1 morcela (blood sausage), whole
- 1 farinheira sausage, whole
- 2 large onions, finely diced
- 4 garlic cloves, minced
- 2 large carrots, peeled and cut into chunks
- 200g savoy cabbage, cut into wedges
- 2 bay leaves
- 2 tablespoons tomato paste
- 60ml extra virgin olive oil
- 1 teaspoon sweet paprika
- Fresh flat-leaf parsley, chopped
- Fine sea salt and black pepper to taste
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 34 g
- Carbs
- 32 g
- Fat
- 28 g
