Feijoada: Portugal’s hearty bean stew with palm cabbage

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Ingredients for a classic Feijoada à Transmontana (4 people)

  • 400 g dried red beans
  • 300 g pork belly
  • 150 g pig ears or feet (optional, for authenticity)
  • 1 chouriço sausage (sliced)
  • 1 farinheira (flour sausage, optional)
  • 100 g smoked bacon cubes
  • 1 large onion
  • 3 cloves of garlic
  • 2 bay leaves
  • 3 tablespoons olive oil
  • 1 tsp paprika powder (sweet or hot)
  • 150 g palm cabbage (finely chopped)
  • Salt and pepper to taste

Preparation step by step

  1. Prepare the beans: Soak the beans in cold water overnight. Rinse the next day and cook in fresh water for about 1 hour until tender.
  2. Cook the meat: In a large pot, cook the pork belly, chouriço, farinheira, and, if using, pig’s ears with a little salt, bay leaves, and water for about 45 minutes. Remove, let cool, and cut into bite-sized pieces.
  3. Prepare the sofrito: In a large stew pot, sauté the onions, garlic, and bacon in olive oil. Add the paprika and sauté briefly.
  4. Combine everything: Add the beans and their cooking water, the meat, and the sausage slices. Simmer gently for about 30 minutes.
  5. Add the kale: Add the finely chopped kale to the cooking time for the last 10 minutes to retain its color and bite.
  6. Season to taste: Season with salt, pepper and a little olive oil.

Serving suggestions and side dishes

Traditionally, feijoada is served with plain white rice. Accompanied by fresh cornbread (broa) or farmhouse bread, it complements the dish with a glass of Portuguese red wine , such as a Vinho Tinto from the Douro or Dão regions.

In rural areas, spicy piri-piri oil is often served to give the feijoada an extra kick.

Nutritional value and sustainability

Feijoada is highly nutritious and provides plenty of fiber, protein, and minerals from the beans and cabbage. Using kale from your own garden or the market supports local agriculture and seasonal cuisine. Those who prefer less meat can also prepare a vegetarian version with smoked tofu or more vegetables.

Conclusion: A piece of Portuguese soul on your plate

Feijoada is not just a dish, but an expression of Portuguese culture and culinary tradition. Whether with meat, fish, or vegetarian, the combination of beans, cabbage, sausage, and spices brings heartiness and the Portuguese way of life to the table. Anyone who wants to understand Portugal should try cooking feijoada at least once, either at home or in a Portuguese “tasquinha.”

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