Portuguese Feijoada (Bean and Meat Stew)

Feijoada is a tasty and filling dish, often seen as the national dish of Portugal. It’s a stew made with beans, pork, and sausage, cooked with flavorful spices and herbs.

It started as a way to use cheaper cuts of meat. Now, it’s a favorite at family gatherings and celebrations.

When served with rice, it’s pure comfort food.

Ingredients:

• 1 pound dried white beans (like cannellini or navy beans), soaked overnight
• 1 pound pork shoulder, cut into chunks
• 1 pound smoked sausage (like chouriço or linguiça), sliced
• 8 ounces slab bacon or pancetta, diced
• 1 pig’s trotter or pork ribs (optional, for more flavor)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 medium carrot, sliced
• 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 teaspoon ground cumin
• 6 cups water
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped, for garnish
• Steamed rice, for serving

Instructions:

1. Drain and rinse the soaked beans.
2. Put them in a big pot, cover with water, and bring to a boil.
3. Simmer for about 45 minutes to 1 hour until they’re tender.
4. Drain and set aside.
5. Heat olive oil in a large pot over medium heat.
6. Brown the pork shoulder, bacon, and pig’s trotter (if you’re using it) on all sides.
7. Remove them from the pot.
8. Sauté the sausage until it’s browned, then take it out too.
9. In the same pot, sauté the onion, garlic, and carrot until softened, about 5 minutes.
10. Stir in the tomatoes, tomato paste, smoked paprika, and cumin.
11. Cook for 2-3 minutes until you smell the spices.
12. Add the meats back to the pot.
13. Toss in the bay leaves and pour in the water.
14. Bring it to a gentle boil, then reduce the heat.
15. Cover and let it simmer for 1 to 1.5 hours, stirring now and then.
16. Mix in the cooked beans and adjust the seasoning with salt and pepper.
17. Simmer uncovered for another 20-30 minutes to let the flavors blend and the sauce thicken.
18. Top with chopped parsley or cilantro.
19. Serve hot over steamed rice, and you can add some crusty bread if you like.