Portuguese Feijoada

Name: Portuguese Feijoada
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 people
Ingredients: 2 pounds white beans, Canario yellow beans, or kidney beans; 1 ham hock or smoked turkey leg; 2 pounds linguica sausage; 2 pounds pork shoulder; 1 pig's trotter; 2 large carrots; 1 large onion; 1 head garlic; 1 tablespoon hot sauce or chile paste; 1 tablespoon ground coriander seed; 3 bay leaves; 1/2 cup crushed tomatoes; Black pepper and chopped parsley to garnish; salt; 2 quarts pork broth or water

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5.0

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Excellent

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
8 people
Calories
805 kcal
Course
Soup
Cuisine
Portuguese

Portuguese Feijoada

Elizabeth Hodge

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This version of feijoada is a riff off Portuguese feijoada -- made with white beans, not the Brazilian version, which is basically the same only it uses black beans. Keys to this recipe are good beans and variety in the pork bits. The more various, the better. And you need something smoked in there, too. I used smoked hocks and/or smoked linguica sausages. Needless to say this stew keeps well in the fridge, and reheats beautifully. Serve it with rice or a crusty bread.

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Ingredients

Servings

2 pounds white beans, Canario yellow beans, or kidney beans
1 ham hock or smoked turkey leg
2 pounds linguica sausage
2 pounds pork shoulder or chopped heart, or shanks, cut into large chunks
1 pig's trotter (optional)
2 large carrots, sliced into rounds
1 large onion, chopped
1 head garlic, peeled but otherwise whole
1 tablespoon hot sauce or chile paste
1 tablespoon ground coriander seed
3 bay leaves
1/2 cup crushed tomatoes
Black pepper and chopped parsley to garnish
salt
2 quarts pork broth or water

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Instructions

Soak beans for at least 8 hours. If you don't have 8 hours, soak repeatedly in the hottest water you can get from the tap, replacing it when it cools. This second method should take about 3 hours.
In a large pot or Dutch oven, gently brown the pork shoulder in a tablespoon or two of olive oil. Do this in batches and don't crowd the pot. While you are doing this, preheat oven to 300°F. Hack at the trotter with a cleaver or heavy chefs knife to open it up in many places -- this is to let the collagen and fat infuse into the stew.
When the pork shoulder has browned, remove it for the moment and add the onions. Cook until translucent. Add back the browned pork shoulder, the trotter, ham hock, coriander, bay leaves and a healthy sprinkling of salt, then add the beans and mix it all together.
Cover by 1 inch with pork broth or water. Ideally you are making this as an adjunct to making stock, such as when you have large pieces of a hog, like, say, a head. The feijoada will be better with pork broth, but don't despair if you don't have any. Use water or vegetable broth. Do not substitute beef or chicken broth. Bring to a simmer and cover. Put in the oven for 90 minutes.
Remove from oven and test the beans. If they are getting sorta tender, you're good. If they are still rocks, return to the oven for another 20 minutes. If the beans are getting tender, add the carrots, garlic cloves, chile paste and tomatoes. Cover and return to the oven for 30 minutes.
Check to see how the carrots are doing. The beans should be tender by now. Once the carrots are soft but not falling apart, add the sausage. Pull out the shanks and trotter if you are using them and pull off all the meat and fat, etc. Chop as coarsely as you like and put back in the stew. Return to the oven for 10 minutes.
Remove and, still covered, leave the pot on top of the stove for up to 20 minutes, although you can serve immediately. Slice the sausages into disks before you serve. Ladle into bowls, garnish with chopped parsley and black pepper, and serve with crusty bread and a lusty Portuguese wine, such as Touriga Nacional.

Nutrition Information

Show Details

Calories 805kcal (40%) Carbohydrates 34g (11%) Protein 68g (136%) Fat 43g (66%) Saturated Fat 14g (70%) Cholesterol 202mg (67%) Sodium 1645mg (69%) Potassium 2045mg (58%) Fiber 8g (32%) Sugar 2g (4%) Vitamin A 2625IU (53%) Vitamin C 7.1mg (8%) Calcium 165mg (17%) Iron 8.5mg (47%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 805 kcal

% Daily Value*

Calories	805kcal	40%
Carbohydrates	34g	11%
Protein	68g	136%
Fat	43g	66%
Saturated Fat	14g	70%
Cholesterol	202mg	67%
Sodium	1645mg	69%
Potassium	2045mg	44%
Fiber	8g	32%
Sugar	2g	4%
Vitamin A	2625IU	53%
Vitamin C	7.1mg	8%
Calcium	165mg	17%
Iron	8.5mg	47%