Feijoada à Portuguesa — Portuguese Pork & Bean Stew

A slow-simmered stew of white beans with pork, chouriço and cabbage, served with rice.

TIME BREAKDOWN
Prep: 25 min
Cook: 2h
Total: 2 hours 25 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 250g dried haricot beans, soaked overnight and drained (or 2 x 400g tins, added later)
  • 2 tbsp olive oil
  • 300g pork belly or shoulder, cubed
  • 200g Portuguese chouriço, sliced
  • 150g smoked bacon, diced
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 2 carrots, diced
  • 1 x 400g tin chopped tomatoes
  • 2 bay leaves
  • 1 tsp paprika
  • 1 litre water or stock
  • 1/2 small savoy cabbage, shredded
  • Salt and black pepper to taste
  • Cooked rice, to serve

Method

  1. Boil the soaked beans in fresh water for 10 minutes and drain.

  2. Heat the oil in a large casserole and brown the pork for 8 minutes. Add the chouriço and bacon and cook for 4 minutes.

  3. Add the onion, garlic and carrots and cook for 8 minutes. Stir in the tomatoes, bay leaves and paprika.

  4. Add the beans and water or stock. Bring to the boil, cover and simmer for 1 hour 15 minutes until the beans are tender and the sauce is thick. If using tinned beans, add them with the cabbage.

  5. Add the cabbage and simmer for 15 minutes. Remove the bay leaves, season and serve with rice.