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Feijoada (Portuguese Pork & Bean Stew)

Feijoada (Portuguese Pork & Bean Stew)

Chef Lino Oliviera
Sabor Divino, Edmonton
Photo by Carol Garcia / AGECOM, via Fotos GOVBA

Ingredients

  • 2 tsp (10 mL) olive oil
  • 1 yellow onion, diced
  • 1 tsp (5 mL) chopped garlic
  • 1 bunch parsley, chopped
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) smoked paprika
  • 1 tsp (5 mL) piri piri
  • 2-3 bay leaves
  • 1 pinch chipotle pepper
  • 1 cup (250 mL) red wine
  • Salt & pepper, to taste
  • 12 oz (340 g) Chorizo sausages, chopped (Use a variety, if available)
  • 1 rack pork ribs, cut in half
  • 8 oz (227 g) bacon or pork belly
  • 8 oz (227 g) pork shoulder, diced
  • 1 cup (250 mL) vegetable or chicken stock
  • 6 cans (14 oz/398 mL) red kidney beans, with liquid
  • 1 bunch kale, deveined and finely chopped

Preparation

<div>In a large pot, heat oil over medium heat. Add onion, and sauté until soft and translucent, about 5 minutes. Add garlic, parsley and spices. Sauté quickly for 1-2 minutes, then add wine. Simmer until mixture is reduced by half.</div>
<div>Add all meat and stock, cover and simmer for 1 hour. Add beans with liquid, cover and cook for another hour. Add kale, allow to cook until wilted, about 5 minutes, and serve.</div>

Total time: 2 h 30 min