Entree: Portugal – Algarve – Feijoada de Búzios (Algarve-style bean stew with sea snails and coastal pork in a savory tomato and wine broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) dried white beans (cannellini or local feijão branco), soaked overnight and drained
- 1 lb (450 g) fresh búzios (whelks), cleaned and removed from shells if preferred
- 8 oz (225 g) Portuguese chouriço, sliced
- 8 oz (225 g) boneless pork shoulder, cubed
- 3 tbsp (45 ml) olive oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) fish or light chicken stock
- 2 bay leaves
- 1 tsp (2 g) smoked paprika
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges for serving
- Cooked white rice to serve

Instructions

1. In a large heavy pot, heat the olive oil over medium heat and brown the pork cubes on all sides; remove and set aside. Add the chouriço and sauté until it releases its oil, then add the onion and garlic and cook until translucent. Stir in the smoked paprika, add the tomatoes and deglaze with the white wine, scraping up any browned bits. Return the pork to the pot, add the soaked beans, bay leaves and stock, bring to a simmer and cook gently until the beans are tender, about 1 to 1 1/2 hours; mash a small handful of beans against the pot side to thicken the stew if desired.
2. Add the cleaned búzios in the last 10–15 minutes of cooking and simmer until they are tender and heated through. Adjust seasoning with salt and pepper, discard bay leaves, stir in chopped parsley and finish with a squeeze of lemon. Serve hot over white rice with extra lemon wedges at the table.