Portuguese Feijoada à Transmontana

You don’t have to be in Portugal to enjoy its cuisine; try this feijoada recipe at home
Staff Writer
Portuguese Feijoada à Transmontana

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The national dish of Portugal has a worldwide following. The basics of the dish — beef, pork and fijão (beans) — is shared by all the country’s former colonies from Brazil to Macau, and you’ll find variations in Angola, Cape Verde, Mozambique, and Goa in India, too. However, Feijoada à Transmontana is considered to be the most traditional of all recipes and the basis for all other feijoadas. It originated in Northern Portugal and has been embraced by Portuguese gastronomes ever since. It’s also a perfect party dish, as the recipe can be expanded to feed any number of guests. This meaty dish combines many Portuguese flavors and spices, which fortunately are commonly found in American kitchens. This is no minute-meal, but your reward for its preparation will be a genuine taste of Portugal in a dish that’s bound to impress.

This recipe comes courtesy of Maria Dias of Portuguese Diner.

6
Servings
2524
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds baby back ribs
  • 2 Pounds chouriço sausage
  • 1 Pound blood sausage or morcella (optional, if you can not find it locally)
  • 1 Pound pork belly
  • 1 Cabbage
  • 2 Carrots, sliced
  • 2 Onions, minced
  • 4 Garlic cloves, chopped
  • 1 Tablespoon butter
  • 1/4 Cup olive oil
  • 2 bay leaves
  • 1 Teaspoon sweet paprika
  • 1 Teaspoon cumin powder
  • 64 Ounces cooked kidney beans
  • 1/2 Cup crushed tomatoes
  • 2 Pounds pork hocks, knuckles, or ears (available at most butcher shops)
  • Salt and pepper, to taste

Directions

The night before cooking, coat the ribs with salt, wash the pig parts in cold water, salt them, and store in fridge overnight to absorb the salt.

The next day, cook the pig parts in a large saucepan with 2 cups water until they are soft and tender. Reserve one cup of the broth.

In a large saucepan cook the onions, garlic cloves, and bay leaf in the olive oil for about 5 minutes.

Add the ribs, pork belly, and paprika. Let them cook for about 5 minutes on medium heat.

Add 1 cup of the reserved broth from the pig parts to the pan and let the ribs cook for another 20 minutes, stirring occasionally.

Add the rest of the meats, chopped cabbage, carrots, crushed tomatoes, and butter.

Stir gently and let them cook on medium heat for about 20 minutes. Add the kidney beans and blood sausage, and cook for another 13-15 minutes.

Check if the meats are tender and done, then let it simmer on low heat for a couple more minutes.

Once done, season with salt and pepper to taste. Serve while hot.

Nutritional Facts

Total Fat
188g
100%
Sugar
3g
3%
Saturated Fat
73g
100%
Cholesterol
516mg
100%
Carbohydrate, by difference
75g
58%
Protein
132g
100%
Vitamin A, RAE
58µg
8%
Vitamin B-12
6µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
301mg
30%
Choline, total
146mg
34%
Copper, Cu
1mg
0%
Fiber, total dietary
28g
100%
Folate, total
242µg
61%
Iron, Fe
22mg
100%
Magnesium, Mg
226mg
71%
Manganese, Mn
1mg
56%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1032mg
100%
Riboflavin
1mg
91%
Selenium, Se
103µg
100%
Sodium, Na
6358mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
505g
19%
Zinc, Zn
19mg
100%

Portuguese Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Portuguese Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.