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
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Open the appInstructions
Step 1
Soak beans in 4 cups cold water for at least 8 hours (or overnight). Drain and set aside.
Step 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.
Step 3
Add chopped onion to the pot; sauté 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
Step 4
Sprinkle paprika over the onion; stir for 30 seconds. Pour in 6 cups water, scraping up browned bits from the bottom.
Step 5
Return pork to the pot. Add drained beans and bay leaves. Bring to a boil, then reduce heat to low.
Step 6
Simmer uncovered 70–80 minutes, stirring occasionally, until pork is very tender and beans are soft.
Step 7
Season with salt and pepper to taste. Discard bay leaves.
Step 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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