Entree: Portugal – Lisbon – Feijoada à Portuguesa (Hearty Portuguese stew of beans with assorted pork and sausages)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 1 lb (450 g) dried white beans (cannellini or navy), rinsed and soaked overnight
- 1.5 lb (680 g) pork shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked pork ribs or smoked pork neck, bone-in
- 4 oz (115 g) pancetta or thick-cut bacon, diced
- 2 chouriços, approx. 6 oz (170 g) each, sliced into 1/2-inch (1 cm) rounds
- 2 morcelas (blood sausages), approx. 5 oz (140 g) each, sliced (optional if available)
- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry white wine
- 6 cups (1.4 L) low-sodium chicken or pork stock, plus more as needed
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) sweet paprika
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) red wine vinegar or to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 2 cups (370 g) long-grain white rice, cooked, for serving
- 2 oranges, peeled and sliced, for serving

Instructions

1. Drain soaked beans and place in a large pot with fresh water to cover by 2 inches; bring to a simmer and cook 20–30 minutes until just tender but not falling apart. Drain and set aside.
2. In a heavy Dutch oven over medium-high heat, warm olive oil. Add diced pancetta and cook until fat renders and edges brown, 4–5 minutes.
3. Add pork shoulder pieces and smoked ribs; brown on all sides, 6–8 minutes. Remove a portion of the browned pork bones/ribs to return later if desired for extra smoke.
4. Add sliced onions and garlic to the pot and cook until softened, about 5 minutes. Stir in tomato paste, smoked and sweet paprika; cook 1 minute to bloom the spices.
5. Pour in white wine to deglaze the pot, scraping up browned bits. Add drained beans, stock, bay leaves, and browned ribs/bones back into the pot. Bring to a gentle simmer.
6. Cover and cook over low heat for 1.5–2 hours, until pork shoulder is tender and flavors are melded; check occasionally and add more stock or water if too thick.
7. About 20–30 minutes before serving, add sliced chouriço and morcela to the pot to heat through and release flavor. Adjust salt and pepper, and add red wine vinegar to brighten the stew.
8. Remove bay leaves and any large bones. If the feijoada is too thin, simmer uncovered to reduce to desired thickness; if too thick, add hot stock.
9. Serve hot over steamed white rice with orange slices on the side and sprinkled with chopped parsley.