Transmontana Bean Stew (feijoada À Transmontana)

Transmontana Bean Stew, also known as Feijoada à Transmontana, is a traditional Portuguese dish that is hearty, flavorful, and perfect for a cozy meal. This stew is packed with beans, meats, and aromatic spices, making it a comforting and satisfying meal for any occasion.

Transmontana Bean Stew (feijoada À Transmontana)

Ingredients

  • 1 lb dried red kidney beans, soaked overnight
  • 1 lb pork shoulder, diced
  • 1/2 lb smoked sausage, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste

Instructions

  1. Drain the soaked beans and place them in a large pot. Add enough water to cover the beans by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
  2. In a separate pan, brown the pork shoulder and smoked sausage over medium heat. Add the onion and garlic, and cook until softened.
  3. Transfer the meat mixture to the pot of cooked beans. Add bay leaves, paprika, cumin, salt, and pepper. Simmer for an additional 30 minutes, stirring occasionally.
  4. Adjust seasoning if needed, then remove the bay leaves before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Frying pan Wooden spoon

Tools

Knife Cutting board

Serving suggestions

Serve the Transmontana Bean Stew with a side of white rice and a sprinkle of fresh parsley on top. Enjoy with a glass of Portuguese red wine for a complete dining experience.

Tips & tricks

For an extra depth of flavor, you can add a splash of red wine to the stew during the cooking process.

Cost

$15