Feijoada (Bean Stew)

There’s a lot of flexibility in feijoada. Let’s first take the “feijao” (beans): Traditional continental Portuguese recipes use white beans, Azoreans use kidney beans, Brazilian use black beans, and Americans put in whatever suits their fancy. Now the meat: Some type of sausage, which is traditionally linguiça or chouriço, but you can also add other cuts and cures of pork such as presunto, salpicao, chops, etc. Now for veggies: some onions and maybe a tomato or two, but you can get fancy and add some carrots or even cabbage. All of this is regional and personal-taste specific. Here’s my version, which really is basically what I had on hand tonight:

  • 3 Pork Chops
  • 6″ piece of chouriço, thickly sliced
  • Olive oil to fry
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, finely chopped
  • 2 carrots, peeled and cut into 1/2″ pieces
  • 1 cup white wine (I used some Vinho Verde)
  • 1 cup water
  • 1 bay leaf
  • 1 can cannelloni beans

Brown the meats in the olive oil. Remove from pan and set aside. Saute the onion, garlic, and carrots for a few minutes, scraping up the tasty browned bits at the bottom of the pan. Add the remaining ingredients. Cover and let simmer on the stovetop or bake in a 350F oven for 1 1/5 hours.

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We served ours with rice and braised asparagus.  Yum!

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And our favorite, everyday Portuguese wine, “Porca de Murça.”

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