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Mediterranean

Feijoada

The Portuguese bean stew: red kidney beans slow-simmered with pork belly, chouriço and morcela, softened with cabbage and carrot and built on a paprika refogado. Hearty, smoky and deeply savoury, it is the everyday feast food of Trás-os-Montes.

Lunch & dinner8g+ fibre
120 min20 prep · 100 cookMedium721 kcalper serving
Feijoada

Method

  1. The night before, put 70 g of dried red kidney beans in a bowl, cover with cold water by at least 5 cm and leave to soak for 8-12 hours. Drain and rinse before cooking.
  2. Put the drained beans in a small heavy pot with 60 g of pork belly and a bay leaf. Cover with cold water by 3 cm, bring to the boil, skim the grey foam, then lower to a bare simmer and cook uncovered for 60-70 minutes, until the beans crush easily between finger and thumb and the pork is tender. Lift out the pork, cut it into bite-sized pieces and set the beans aside in their cooking liquid.
  3. Meanwhile make the refogado: warm 1 tbsp of olive oil in a wide saucepan over a low-medium heat and sweat 1 finely chopped onion with 2 cloves of chopped garlic for 8-10 minutes, stirring, until soft and golden but not browned.

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Per serving

721kcal
17gprotein
53gcarbs
48gfat
13gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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