Portugal • Regional Dish • Stew
Portuguese Feijoada (Portuguese Bean and Meat Stew)
A rustic Portuguese stew of beans, pork, sausage, and vegetables. Hearty, deeply savory, and exactly the sort of thing that earns repeat requests.
Instructions
- Heat the olive oil in a large heavy pot over medium-high heat. Add the pork and cook for 5 to 7 minutes until lightly browned on several sides.
- Add the bacon and chouriço and cook for 4 to 5 minutes until the fat starts to render and the sausage smells properly promising.
- Stir in the onion and cook for 5 minutes until softened. Add the garlic, bay leaf, and paprika and cook for 30 seconds.
- Add the tomato paste and stir for 1 minute. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
- Add the chopped tomatoes, stock, and carrots. Bring to a simmer, then partially cover and cook over low heat for 35 minutes, stirring occasionally.
- Stir in the cabbage and beans. Simmer uncovered for 20 to 25 minutes until the pork is tender, the cabbage is soft, and the broth has thickened slightly.
- Season with the salt and black pepper. If the stew looks too thick, add a small splash of hot water. If it looks too loose, simmer for a few extra minutes uncovered.
- Remove the bay leaf. Scatter over the parsley and serve hot.
Cultural Context
Feijoada is originally a Portuguese bean-and-meat stew, and the Portuguese version most often associated with the dish is feijoada à transmontana. It is typically built around beans with pork, beef or sausage, and often includes vegetables such as cabbage and carrots.
That matters because many English-speaking readers first think of Brazilian feijoada, which is a different branch of the same family. Portuguese feijoada is usually less tied to black beans and the Brazilian set of accompaniments, and more rooted in a rustic stew tradition built around preserved meats, other bean varieties, and vegetables.
Fun Fact
The name feijoada comes from feijão, the Portuguese word for beans. Not subtle, but very efficient.
Cook’s Tip
Portuguese feijoada varies by region and by household, and some versions use more cuts of pork or extra sausages. This home-cook version keeps the spirit of the dish while using ingredients that are easier to find and a little less likely to take over your entire afternoon. Red beans or kidney beans both work well here. Black beans are more strongly linked with Brazilian-style feijoada, while Portuguese versions commonly lean toward other beans and a broader mix of meat, sausage, and vegetables.
Trivia
The best-known Portuguese version is often called feijoada à transmontana, named for Trás-os-Montes in northeastern Portugal.
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