Savoring Portugal: Authentic Feijoada de Chouriço Recipe | Hearty Beans & Chorizo Stew

chouriço sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner and often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Canned beans save time and are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

Soak 200 grams of white beans in water for about 4 hours or overnight.

Drain the soaked beans and place them in a pressure cooker with 1 chopped carrot, 1 bay leaf, 1/2 teaspoon salt, and 5 cups of water diluted with 1 chicken stock cube.

Cook on high heat for 5 minutes, then reduce to medium heat and cook for 15 to 20 minutes.

Chop 4 cloves of garlic and 2 small onions finely.

Chop 2 medium tomatoes into small cubes after de-seeding them.

Chop 250 grams of savoy cabbage, removing the hard part.

Chop 200 grams of chorizo into 1 centimeter thick pieces.

Remove the pressure cooker from heat and cool it down, then check the beans and carrots for doneness.

In a pot, heat 3 tablespoons of olive oil over medium heat, add garlic and bay leaf, and stir for about 10 seconds.

Add the chopped onion and cook until translucent.

Add tomato sauce and chopped tomatoes, cooking for about 4 minutes to reduce acidity.

Add the chopped chorizo and mix well, then add white wine and let it evaporate for about 5 minutes.

Add the chopped cabbage, cover, and cook for about 5 more minutes, stirring occasionally.

Add the cooked beans and carrot to the pot, remove the bay leaf, and let it boil for 2 minutes.

Season with chopped green coriander and black pepper, and adjust salt if needed.

Grate some lemon zest into the dish for added flavor, combine thoroughly, and taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: