Feijoada à Portuguesa (Portuguese Bean and Pork Stew)
In short: Kidney beans slow-cooked with pork belly, bacon and chouriço in a tomato and garlic base, finished with shredded cabbage. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 10 min
- Resting
- 12 h
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 540 kcal
Portuguese feijoada is a thick bean and pork stew that appears on family tables from the north to the Alentejo, mostly in the cooler months. Red kidney beans simmer with pork belly, smoked bacon and chouriço in a base of onion, garlic, tomato and bay, and a handful of cabbage goes in at the end. The beans turn creamy while the broth stays rich and smoky. Serve it with rice and a simple salad.
Instructions
- Drain the soaked beans and rinse them. Put them in a pot with fresh water to cover by 5 cm (2 in), boil hard for 10 minutes, then simmer for 40 minutes until almost tender. Keep the cooking liquid.
- In a large heavy pot, brown the pork belly and bacon in the olive oil over medium heat for 8 minutes until the fat runs. Add the chouriço and cook for 2 minutes more.
- Add the onion and carrots and cook for 6 minutes. Stir in the garlic and paprika, then the tomatoes, and cook for 5 minutes until the sauce thickens.
- Add the drained beans, the bay leaves and 700 ml (3 cups) of the bean liquid. Cover and simmer gently for 45 to 60 minutes until the beans are creamy and the pork is tender, adding hot water if the stew gets dry.
- Stir in the cabbage and cook for 10 minutes. Season with the salt and pepper, remove the bay leaves and rest the pot for 10 minutes.
- Serve in deep bowls with rice on the side.
Tips
- In a hurry, replace the dried beans with 3 cans (400 g each) of cooked kidney beans, drained, and simmer the stew for only 25 minutes.
- For a stickier, more traditional sauce, swap half the belly for pork ribs or a trotter and simmer an extra 30 minutes.
Questions and answers
How is Portuguese feijoada different from Brazilian feijoada?
The Portuguese stew uses red or white beans with pork, chouriço and cabbage or tomato, and is served with rice. The Brazilian dish is made with black beans and a wider range of cured and smoked meats.
Can I freeze feijoada?
Yes, for up to 3 months. Thaw it in the fridge and reheat gently with a splash of water.
Do I have to soak the beans?
Soaking gives creamier beans and a shorter cooking time. If you skip it, simmer 30 to 45 minutes longer, and always boil kidney beans hard for 10 minutes first.
How long does it take to make Feijoada à Portuguesa (Portuguese Bean and Pork Stew)?
About 2 h 35 min in total: 25 min of preparation and 2 h 10 min of cooking.
How many calories are in Feijoada à Portuguesa (Portuguese Bean and Pork Stew)?
About 540 kcal per serving, with 24 g of protein, 42 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 42 g |
| Fat | 31 g |
| Fiber | 13 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
