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Feijoada (bean stew) originated from the Minho Province of Northern Portugal. It is also a national dish of Brazil, but the first time I had this dish was in Macau which is an ex-Portuguese colony. The recipe varies from one country to another. In Minho, feijoada is generally made with white beans, but in Macau and some parts of Portugal such as Trás-os-Montes, it is made with red kidney beans. In Brazil, black beans are used.
This is the red kidney bean version.
Ingredients
- 1 chourica or chorizo sausage, cut into discs
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 2 small carrots, diced
- 3 celery sticks, diced
- 400g plum tomatoes, skinned and deseeded, chopped into small cubes
- 500g red kidney beans, soaked in water overnight
- 1 smoked ham hock, blanched and rinsed to remove any impurities.
- 2 pig trotters
- 2-3 bay leaves
- 1 tsp smoked sweet paprika
- 1 tsp finely chopped flat-leaf parsley, for garnishing
Instructions
- Cook the chourica or chorizo sausage in a little oil until it is lightly browned and has released its oil. Toss in the onion and garlic. Cook until the onion is soft and transparent.
- Add the carrot, celery and tomatoes. Cook for a few more mins, and transfer the mixture to a pressure cooker, a cast iron casserole or a clay plot. Add 1.25 litres of water, and all the remaining ingredients except the parsley. Cook for one hour for a pressure cooker, or stew for 2.5 hours under low heat if a casserole or clay pot is used.
- The ham hock should fall off from the bones. Discard the bones, cut the meat into big chunks and return them to the stew. You may also remove the trotters or leave them there if you like eating them. Adjust seasoning with salt.
- Sprinkle some chopped parsley on top. Serve with boiled rice (and if desired, cooked vegetables such as cabbage or kale).
Did You Make This Recipe?
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