Feijoada à Transmontana
A rustic Portuguese pork and bean stew from the Trás-os-Montes region, slow-simmered until tender and deeply flavored. Hearty, warming, and perfect with crusty bread.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, boneless, cut into 2-inch chunks
- 1 cup dried white beans (cannellini or haricot)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 2 whole bay leaf
- 6 cups water
Instructions
- 1
Soak beans in 4 cups cold water for at least 8 hours (or overnight). Drain and set aside.
- 2
Heat olive oil in a large heavy pot over medium-high heat. Working in batches, sear pork chunks 2–3 minutes per side until golden. Transfer to a plate.
- 3
Add chopped onion to the pot; sauté 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- 4
Sprinkle paprika over the onion; stir for 30 seconds. Pour in 6 cups water, scraping up browned bits from the bottom.
- 5
Return pork to the pot. Add drained beans and bay leaves. Bring to a boil, then reduce heat to low.
- 6
Simmer uncovered 70–80 minutes, stirring occasionally, until pork is very tender and beans are soft.
- 7
Season with salt and pepper to taste. Discard bay leaves.
- 8
Ladle into bowls and serve hot with crusty bread.
Tools you’ll need
- large heavy pot (5-quart or larger)
- wooden spoon
- chef's knife
- cutting board
- ladle
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