Feijoada (Feijoada à Transmontana: Portuguese Bean and pork Stew)

Soak red beans in water for about 8 hours with 3 tablespoons of salt per liter of water.

Prepare pork feet, pork butt, and pork belly for cooking.

Heat olive oil in a pan and add pork belly and onions, seasoning with black pepper.

Add 1 cup of white wine and 1 cup of water to the pan, cover, and simmer.

Cook the pork feet for about 2 to 3 hours to break down the collagen.

After 2.5 hours, check the tenderness of the pork feet and remove them if desired.

Add chopped pork shoulder to the pot and simmer for an additional hour.

Chop cabbage and carrots, then add them to the pot along with bay leaves, ground paprika, and a whole bulb of garlic.

After an hour, add soaked beans to the pot and let cook for at least 40 minutes, checking for tenderness.

After about 45 minutes, check the beans and adjust seasoning with salt and black pepper as needed.

Cook for a total of about 5 hours, checking the beans until tender.

Equipment Needed

Allergens