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Feijoada à transmontana
Red beans with smoked sausages
Feijoada à transmontana: red beans slow-cooked with smoked sausages, pork and cabbage
In Trás-os-Montes the cold months were the months of the fumeiro, the smoking of sausages, and this bean stew was where those sausages ended up. Unlike the Brazilian black-bean feijoada, the transmontana version uses red or white beans, with pig's ear and trotter for body, chouriço and salpicão for smoke, and carrots and cabbage cooked in at the end. It is served for Sunday lunch in Chaves and Bragança with plain rice. This contains pork (ear, trotter, belly and smoked sausages). Chef's tip: cook the beans separately in their own water first, so the cured meats do not stop them softening.
- Total time
- 210 min
- Difficulty
- hard
- Serves
- 8
Ingredients
- 1 ⅛ lb dried red kidney beanssoaked overnight
- 1 pig's earcleaned, singed
- 14 oz pork bellyin one piece
- 1 Portuguese chouriçoabout 150 g
- 5 ½ oz salpicão or extra chouriço
- 16 ¾ cups waterfor the meats and beans
- 4 tbsp olive oil
- 2 onionschopped
- 4 cloves garlicchopped
- 2 ripe tomatoeschopped
- 1 tsp sweet paprika
- 3 carrotssliced
- ½ savoy cabbageshredded
- 1 tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Drain the 1 ⅛ lb dried red kidney beans, cover with half the 16 ¾ cups water, add the 2 bay leaves and boil hard for 10 minutes, then simmer for 1 hour, until tender. Do not salt them yet.
70 minStep 2: Meanwhile, put the 1 pig's ear, 1 pig's trotter, split and 14 oz pork belly in another pot with the rest of the water. Simmer for 1 hour 30 minutes, adding the 1 Portuguese chouriço and 5 ½ oz salpicão or extra chouriço for the last 30 minutes. The ear and trotter should be soft and gelatinous.
90 minStep 3: Lift out the meats and keep 600 ml of their broth. Cut the ear into strips, the belly into chunks, the trotter meat off the bone and slice the sausages.
15 minStep 4: In a large casserole, cook the 2 onions and 4 cloves garlic in the 4 tbsp olive oil for 10 minutes, until golden. Add the 2 ripe tomatoes and 1 tsp sweet paprika and cook for 5 minutes, until jammy.
15 minStep 6: Stir in the ½ savoy cabbage and cook for 10 minutes more, until tender. The stew should be thick but spoonable; add bean water if needed. A common mistake is over-salting: the cured meats already bring plenty, so taste first. Season with the ½ tsp black pepper and serve with rice.
10 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 38 g
- Carbs
- 40 g
- Fat
- 36 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does feijoada à transmontana take?
- About 210 minutes in total: 30 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of onions?
- 2 shallots per onion.
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