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Feijoada à Transmontana

A northeastern Portuguese bean stew from Trás-os-Montes, with dried beans slow-cooked alongside pork shoulder, smoked sausage, bacon, and greens. Plan ahead: soak the beans overnight.

150 minMediumServes 6540 cal/serving

PortugueseDinnerStovetopStandardDairy-FreeEgg-FreeNut-FreeShellfish-Free

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Ingredients

  • 1 lb dried navy beans, soaked
  • 1 lb boneless pork shoulder, cut in chunks
  • 4 oz thick-cut bacon, diced
  • 2 links smoked paprika sausage (chouriço), sliced
  • 1 onion yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup canned crushed tomatoes
  • 2 tsp sweet paprika
  • 2 bay leaves
  • 2 tbsp olive oil
  • 1 lb curly kale, shredded
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup long-grain white rice
  • as needed water (enough to cover)

Instructions

  1. 1

    Soak 1 lb soaked dried navy beans overnight in cold water, then drain.

  2. 2

    Heat 2 tbsp olive oil in a large pot over medium heat. Cook 4 oz diced thick-cut bacon 5 minutes, then add 1 onion diced yellow onion and cook 8 minutes, until soft.

  3. 3

    Stir in 4 cloves minced garlic, 2 tsp sweet paprika, and 1 cup canned crushed tomatoes. Cook 3 minutes.

  4. 4

    Add 1 lb cut in chunks boneless pork shoulder, 2 links sliced smoked paprika sausage (chouriço), 2 bay leaves, and 1 lb dried navy beans. Pour in water (enough to cover) to cover by 2 inches. Bring to a boil, then simmer 1 1/2 to 2 hours, until the beans are tender.

  5. 5

    Check that the pork reaches 160°F and 2 links smoked paprika sausage (chouriço) reaches 160°F inside. Lift out the pork and sausage, slice them, and keep warm.

  6. 6

    Stir 1 lb shredded curly kale into the beans and simmer 10 minutes. Remove 2 bay leaves and season with 1 tsp kosher salt and 1/2 tsp ground black pepper.

  7. 7

    Return the sliced pork and sausage to the pot to warm through. Serve the beans and meat over 1 cup long-grain white rice.

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Questions

What is Feijoada à Transmontana?

A northeastern Portuguese bean stew from Trás-os-Montes, with dried beans slow-cooked alongside pork shoulder, smoked sausage, bacon, and greens. Plan ahead: soak the beans overnight. This reference files it under Portuguese dinner: made on the stovetop, rated medium and about 150 minutes start to finish.

How much time should I plan for Feijoada à Transmontana?

As written, 150 minutes: 30 of prep and 120 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Feijoada à Transmontana reach?

For Feijoada à Transmontana, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the soak in Feijoada à Transmontana?

Step 1 reads: "Soak 1 lb soaked dried navy beans overnight in cold water, then drain." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of smoked paprika in Feijoada à Transmontana?

The entry for Feijoada à Transmontana calls for 2 links smoked paprika sausage (chouriço), sliced. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use turkey bacon instead of bacon in Feijoada à Transmontana?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Feijoada à Transmontana uses 4 oz thick-cut bacon, diced.

Can I start Feijoada à Transmontana the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Soak 1 lb soaked dried navy beans overnight in cold water, then drain." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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