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Recipe: Feijoada – a Portugese stew of beans and pork

Feijoada: a stew of beans and pork, a.k.a. a warm pot of love that I fell in love with a few years ago when I spent a month backpacking in Brazil. This typical dish in Portugal is made in variety of ways throughout a number of Portugese colonies including Brazil. 

Last year on a visit to Sabor Divino downtown I was overjoyed to see that Chef Lino was serving up this hearty dish on his menu. I lapped up every bite of thick stew and showered him with affection when he came to visit the table, where he assured me he would share the recipe.

I have learned that chefs can be eager to share recipes, tips, and information on the dishes they create, but they are very busy people. Over the year I saw Chef Lino here and there and every time I did he would smile to say hello, and then his face would quickly turn to panic with the realization that he was supposed to send me a recipe. It probably didn’t help that I poked and teased him incessantly about the recipe every time I would see him. 

Finally – I tracked him down at the Sabor Wine & Tapas Bar opening and with a pen and few sheets of paper –I scored this recipe.

Feijoada

Recipe courtesy of Chef Lino at Sabor Divino

Ingredients

1 yellow onion, diced
1 tsp of chopped garlic
½ cup olive oil
1 cup red wine
salt & pepper to taste
1 tsp cumin
2-3 bay leaves
1 bunch, chopped parsley
1 tsp smoked paprika
tsp of piri piri
pinch of chipotle peppers
12 oz Chorizo sausages, chopped (try for a variety – paprika, Spanish, spicy, etc.)
1 rack pork ribs, cut in half
8 oz of bacon or pork belly
8 oz of pork shoulder, diced
8 oz vegetable or chicken stock
6 small cans of red kidney beans (with brine)
bunch of kale, deveined and finely chopped

Directions:

1. Sauté onion with oil at medium heat until clear. Add garlic, spices, peppers and then wine. Simmer until mixture is reduced, but you don’t want to lose all the wine.
2. Add all meat and stock, cover and simmer for 1 hour.
3. Add the beans (with the brine you should have enough liquid), cover and cook for another hour.
4. Add the kale, allow to cook for 5 minutes and serve.

(Note – Chef Lino may not be impressed but I was in a hurry, but craving Feijoada so I threw everything in my slow cooker and then finished it on the stove – it worked out to rave reviews from my friend).