FEIJOADA À PORTUGUESA

Feijoada is a stew of beans with beef and pork, which is a typical dish in Portugal and former Portuguese colonies, such as Brazil, Macau, Angola, Mozambique and Goa. Modern variants of the dish are based on ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes. In Brazil, feijoada (feijoada brasileira) is often considered the national dish. The name comes from feijão, Portuguese for "beans." The basic ingredients of feijoada are beans with fresh pork or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot. It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Serves 4
90 minutes + 6 hours soaking and marinating time


Ingredients

• 500 g white beans
• 400 g pork tenderloin, chopped into bite size pieces
• 2-3 dl red wine
• 2 + 1 garlic cloves, chopped
• 1 tbsp oil
• 4 bay leaf
• 400 g pork spare ribs, cut between the bones, seasoned with salt and pepper
• 1 Portuguese chouriço, cut into 1 cm slices
• 1 blood sausage, cut into 1 cm slices
• 100 g bacon, chopped
• 2 carrots, cut into 1 cm slices
• 1 onion, chopped
• 50 g butter
• 2 tomatoes, chopped
• A sprig of parsley
• 3 dl uncooked rice

Method

1. Soak the beans for about 6 hours.
2. Meanwhile, marinate the pork tenderloin in a bowl or zipper-lock bag with the red wine, 2 garlic cloves, 1 bay leaf, salt and pepper. The liquid should cover the meat when it is placed in your marinating container.
3. Cook the beans in water with the oil, 1 bay leaf and salt for 60-90 minutes.
4. In another saucepan cook the ribs, chouriço, blood sausage, bacon and carrots in water for about 1 hour. When there is 20 minutes left add the pork tenderloin.
5. In another saucepan sauté the onion in the butter over medium heat. When soft and translucent add the last garlic clove, the tomatoes, parsley and the last 2 bay leaves.
6. Let simmer for about 15 minutes.
7. Meanwhile, cook the rice according to pack instructions, using 6-7 dl of the meat broth instead of water.
8. Finally add the beans and tomato mixture to the meats and serve with the rice.