Feijoada with red beans and pork

Name: Feijoada with red beans and pork
Prep time: 8 h 30 min
Cook time: 2 h 30 min
Total time: 11 h
Yield: 4 portions
Ingredients: 500 g kidney beans; water; 150 g smoked bacon; 500 g pork neck; 400 g pork ribs; 300 g sausage; 1 pc onion; 3 cloves garlic; 2 pcs bay leaves; rapeseed oil; 2 teaspoons salt; 1 teaspoon ground pepper; 300 g long-grain rice; 600 ml water; 0.5 teaspoon salt; 1 pc oranges

Jakub SýkoraMeatBrazilian Cuisine x se líbilo

Feijoada à transmontana is the Portuguese version of the famous bean stew. Unlike the Brazilian one, it is made with red beans and eaten mainly in the north of the country, in the Trás-os-Montes region. Pork knuckle, ribs, smoked bacon and sausage braise slowly with the beans until everything softens into a thick, richly seasoned sauce. It is served with white rice and orange slices, which pleasantly lighten the heavy flavor. It is a hearty winter dish, traditionally cooked in a big pot for the whole family, and tastes even better the next day.

Příprava: 8h 30min

Vaření: 2h 30min

CELKOVÝ ČAS: 11h

Step by step process

Preparing the Ingredients

1
Feijoada à transmontana starts with the beans: soak the dried red beans overnight in cold water. Peel and finely chop the onion, finely chop the garlic, leave the bay leaves whole.

Cooking the Feijoada

2
Put the diced pork neck and ribs into a large pot. Sear them hard on all sides until lightly browned, about 5-7 minutes.
3
Add the sliced sausage and smoked bacon and saute briefly, about 2 minutes. Add the onion and cook until translucent for 4-5 minutes, then stir in the garlic and cook for another minute.
4
Add the bay leaf, drained red beans and pour in enough water to cover everything. Bring to a boil, lower the heat and simmer slowly until the meat and beans are soft. Top up with water and skim off the foam as needed.

Serving

5
Once the beans and meat are soft, remove the bay leaves. Feijoada tastes best the next day, when the flavors settle.
6
Divide the cooked white rice among plates and add portions of feijoada with meat and beans. Garnish with slices of fresh orange, which bring freshness to the dish. Serve it warm.