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.
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
- 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.
- In a separate pan, brown the pork shoulder and smoked sausage over medium heat. Add the onion and garlic, and cook until softened.
- 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.
- 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