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.
Recipe courtesy of Chef Lino at Sabor Divino
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
- 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.
- Add all meat and stock, cover and simmer for 1 hour.
- Add the beans (with the brine you should have enough liquid), cover and cook for another hour.
- 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).