Name: Portuguese Feijoada
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 500 g dried red beans; 400 g pork ribs; 150 g pork belly; 1 pcs pork trotter; 1 pcs pig's ear; 1 pcs smoked meat sausage; 1 pcs blood sausage; 1 pcs onion; 3 cloves garlic; 400 g canned peeled tomatoes; 2 tbsp tomato paste; 60 ml olive oil; 100 ml dry white wine; 300 g white cabbage; 1 leaf bay leaf; 3000 ml water; 400 ml meat broth; 1 to taste salt; 1 to taste ground black pepper

Ingredients

dried red beans500 g

pork ribs400 g

pork belly150 g

pork trotter1 pcs

pig's ear1 pcs

smoked meat sausage1 pcs

blood sausage1 pcs

onion1 pcs

garlic3 cloves

canned peeled tomatoes400 g

tomato paste2 tbsp

olive oil60 ml

dry white wine100 ml

white cabbage300 g

bay leaf1 leaf

water3000 ml

meat broth400 ml

salt1 to taste

ground black pepper1 to taste

Instructions

The day before, rinse the dried red beans and soak them in cold water for 8–12 hours. Rub the pork ribs, pork belly, pig's trotter and ear with salt and leave in the refrigerator for the same amount of time.

The next day, drain the beans, cover them with fresh water, add 1 tbsp olive oil and a bay leaf, and cook over low heat for 60–90 minutes until tender but not falling apart.

Rinse the salted meat, place it in a separate pot, cover with water and cook together with the smoked sausage and blood sausage for 60–90 minutes, until the pork is tender. Remove the meat and sausages, and reserve the stock.

In a large pot, heat the remaining olive oil and sauté the finely chopped onion and garlic until translucent. Add the peeled, chopped tomatoes and tomato paste, and simmer for 8–10 minutes.

Add the cooked beans to the tomato base along with the chopped ribs, belly, trotter and ear, then pour in 400 ml of the meat stock and the white wine. Stir and simmer over low heat for 20 minutes.

Separately, boil the cabbage leaves for 5–7 minutes until tender, drain and add to the feijoada along with the sliced sausages. Heat through for another 10 minutes, adding a little more stock if needed.

Season with salt and black pepper to taste, remove from the heat and let the dish rest, covered, for 10 minutes. Serve hot.

Portuguese Feijoada

Ingredients

Instructions

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