🫘 Feijoada à transmontana

Name: Feijoada à transmontana
Total time: 150 min
Yield: 6
Cuisine: Portugal · Trás-os-Montes
Ingredients: 500 g dried red beans, soaked overnight; 400 g pork shoulder or belly, cubed; 1 chouriço (about 200 g), sliced; 1 morcela blood sausage (about 150 g), sliced; 300 g cabbage, shredded; 1 onion, chopped; 2 garlic cloves, chopped; 1 bay leaf, 1 tsp paprika; 1 tbsp olive oil, salt, pepper

Origin: Portugal · Trás-os-Montes

880kcal

per serving · 400 g

220kcal

per 100 g

52 gProtein13 g / 100 g

48 gFat12 g / 100 g

52 gCarbs13 g / 100 g

Feijoada à transmontana is the hearty bean stew of north-eastern Portugal: red beans slowly simmered with pork, smoked chouriço, blood sausage (morcela) and cabbage. The sausages give the broth a deep, smoky flavour, the beans turn soft and creamy, and the cabbage adds a little freshness. It is served steaming hot in a deep plate, usually as a filling winter main course.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork, chouriço, morcilla blood sausage

Not veganbecause of: pork, chouriço, morcilla blood sausage

Contains porkbecause of: pork, chouriço, morcilla blood sausage

Not keto13 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

red beansporkchouriçomorcilla blood sausagecabbage

Recipe

6 servings150 min

Ingredients

500 g dried red beans, soaked overnight
400 g pork shoulder or belly, cubed
1 chouriço (about 200 g), sliced
1 morcela blood sausage (about 150 g), sliced
300 g cabbage, shredded
1 onion, chopped
2 garlic cloves, chopped
1 bay leaf, 1 tsp paprika
1 tbsp olive oil, salt, pepper

Method

Boil the soaked beans with the bay leaf in fresh water until tender, about 1 hour.
Brown the pork in the oil, then add the onion and garlic and cook until soft.
Add the chouriço, paprika and a ladle of bean water; simmer 30 minutes.
Stir in the beans with some of their liquid and the cabbage; simmer 20 minutes.
Add the morcela for the last 10 minutes, season and serve hot.

How to make it lighter

Use lean pork shoulder instead of belly and skim the fat from the surface before serving.
Double the cabbage and beans and halve the sausages for a lighter, still smoky plate.
1 tbsp oil ≈ 120 kcal: brown the meat in just a teaspoon and let the sausages release their own fat.

History

The dish belongs to the mountainous Trás-os-Montes region, where pig slaughter in winter supplied cured sausages and salted pork for the rest of the year. It is one of many regional feijoadas in Portugal, each built around local beans and meats. Today it is a fixture of tascas and family lunches in the north, especially in the cold months.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →