🫘 Portuguese feijoada

Name: Portuguese feijoada
Total time: 120 min
Yield: 6
Cuisine: Portugal
Ingredients: 500 g dried white or red beans, soaked overnight; 500 g pork shoulder, cubed; 200 g chorizo, sliced; 1 onion, chopped; 2 carrots, sliced; 2 garlic cloves, chopped; 1 bay leaf, 1 tsp sweet paprika; 1 tbsp olive oil, salt, pepper

Origin: Portugal

880kcal

per serving · 400 g

220kcal

per 100 g

52 gProtein13 g / 100 g

48 gFat12 g / 100 g

52 gCarbs13 g / 100 g

Portuguese feijoada is a slow-cooked stew of beans, pork and chorizo, softened with onion and carrot. The beans absorb the paprika-tinged fat from the sausage and turn creamy, while the pork becomes tender enough to break with a spoon. It is thick, warming and savoury, and is usually served as a main course straight from the pot, often with plain rice on the side.

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, chorizo

Not veganbecause of: pork, chorizo

Contains porkbecause of: pork, chorizo

Not keto13 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beansporkchorizoonioncarrot

Recipe

6 servings120 min

Ingredients

500 g dried white or red beans, soaked overnight
500 g pork shoulder, cubed
200 g chorizo, sliced
1 onion, chopped
2 carrots, sliced
2 garlic cloves, chopped
1 bay leaf, 1 tsp sweet paprika
1 tbsp olive oil, salt, pepper

Method

Cook the soaked beans with the bay leaf in fresh water until just tender, about 1 hour.
Brown the pork in the oil; add the onion, garlic and carrots and cook 5 minutes.
Add the chorizo and paprika, then a ladle of bean water; simmer 30 minutes.
Stir in the beans with enough liquid to make a thick stew and cook 15 minutes more.
Season with salt and pepper and serve hot.

How to make it lighter

Trim visible fat from the pork and skim the stew before serving.
Add more carrot and onion and use less chorizo to stretch the pot with fewer calories per plate.
Keep the portion to one ladle of stew and fill the rest of the plate with a green salad.

History

Bean and pork stews have been cooked across Portugal for centuries, and the Portuguese feijoada is often described as a forerunner of the better-known Brazilian version. Recipes vary by region, from white beans in the centre to red beans in the north. Today it is a classic of Portuguese home cooking and lunchtime restaurants.

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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 →