Feijoada à Transmontana
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs 30 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Portuguese
Feijoada à Transmontana
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The original feijoada à transmontana is the genesis for all other feijoadas that followed. It is a deliciously balanced dish of sausages, meats, red beans and cabbage.
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Ingredients
- 1 lb red kidney beans (soaked for 8 hours)
- 1 lb pork loin
- 1 pork ear
- 1½ lb veal shank , cut into pieces
- ½ lb pork belly
- 1 pig's trotters
- ⅓ lb Bacon cut into small cubes, smoked
- 1 chorizo
- 1 smoked sausage
- 3 onion thinly sliced
- 3 cloves garlic , crushed
- ½ cup olive oil
- 2 bay leaf
- 2 cups white wine dry
- 3 carrot peeled and sliced
- 1 kale
- salt
- black pepper
Equipment
- Pressure cooker
- Dutch oven
Instructions
- Cook the red kidney beans in their soaking water in a pressure cooker for 40 minutes.
- Stop the cooking and check with a fork. The cooking time depends on the quality of the beans. The beans must not be too tender. Continue cooking for 15 minutes if necessary.
- Remove the beans from the heat and set aside in their cooking water.
- In a large cast iron pot, place all the meats except for the smoked bacon. Season with salt and pepper, cover with water and cook for 1h30 over medium heat.
- Test the tenderness of the meat and continue cooking if necessary.
- After cooking, cut all the meats into pieces (except the veal which was cut before cooking). Slice the chorizo and smoked sausage. Set aside.
- In a large cast iron pot, sauté the onion and garlic in olive oil over medium heat. Add the reserved smoked bacon and stir.
- Add the sliced carrots and bay leaves. Season with salt and pepper.
- Add the dry white wine and simmer for 2 minutes after boiling.
- Add all the meats, chorizo and smoked sausage. Mix well and cook for 5 minutes.
- Add the cooked red kidney beans and 3 ladles of their cooking water. Season with salt and pepper.
- Bring to a boil, then lower the heat and simmer over very low heat for 30 minutes.
- Coarsely cut the kale, rinse well and drain.
- Add the kale to the pot, mix gently and continue cooking for 15 minutes over low heat.
- Adjust the seasonings if necessary.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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