Portuguese feijoada transmontana

Feijoada Transmontana is a tasty dish from the Trás-os-Montes region in northern Portugal. This area is known for its hearty meals.

This bean stew is great comfort food. It mixes tender pork, smoked sausages, and creamy white beans. Many enjoy it during festivals and family get-togethers.

Unlike the Brazilian version that uses black beans, the Portuguese one often has white or red beans. It gets its flavor from regional meats like chouriço and blood sausage.

Ingredients:

• 1 lb dried white beans (or 2 cans, drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 large tomato, chopped
• 1 lb pork belly, cut into chunks
• 1 lb pork ribs, cut smaller
• 2 chouriço sausages, sliced
• 1 morcela (blood sausage), sliced
• 2 bay leaves
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups water
• A small bunch of parsley, chopped
• 1 cup shredded collard greens (optional, for serving)

Instructions:

1. If you’re using dried beans, soak them overnight in water.
2. Drain and rinse.
3. Cook them until tender, about 1 to 1.5 hours.
4. Set aside. Skip this if you use canned beans.
5. Heat olive oil in a large pot over medium heat.
6. Add the onion and garlic.
7. Sauté for about 3-4 minutes until you smell the garlic.
8. Stir in the chopped tomato, sweet paprika, smoked paprika, and bay leaves.
9. Cook for another 5 minutes until the tomatoes soften.
10. Add the pork belly and ribs, cooking until browned on all sides.
11. Stir in the chouriço and morcela slices.
12. Pour in the water.
13. Bring it to a boil, then lower the heat and let it simmer.
14. Cover the pot and cook for about 1 hour, stirring now and then.
15. Add the beans to the pot.
16. Mix well and let the stew simmer uncovered for 20-30 minutes to let the flavors blend.
17. Taste and add salt and pepper as needed.
18. Garnish with fresh parsley.
19. Serve hot with crusty bread or rice.
20. Add shredded collard greens on the side if you like.