Portuguese
Feijoada à transmontana
Red bean stew with pork, chouriço and cabbage
A hearty northern stew of red beans, pork belly, chouriço and black pudding with cabbage and carrot, served with white rice.
- Serves 6
- Prep 20 min
- Cook 1 h 40 min
- Total 2 h
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Ingredients
14 items · serves 6- 500 g pork belly, in large pieces
- 150 g chouriço or chorizo, in one piece
- 150 g morcela, or boudin noir / black pudding
- 3 x 400 g tins red kidney beans, drained (or 300 g dried, soaked overnight and cooked)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 carrots, sliced
- 1/2 savoy cabbage, shredded
- 2 tbsp tomato puree
- 1 bay leaf
- 3 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp salt
- 400 g long-grain rice, to serve
Steps
6 steps- 1Put the pork belly in a pan with 1.5 litres of water and the bay leaf. Bring to the boil, skim and simmer for 45 minutes, adding the chouriço for the last 15 minutes. Keep the broth.
- 2Lift out the meats and cut them into bite-sized pieces.
- 3In a large casserole, soften the onion and garlic in the olive oil for 5 minutes. Stir in the tomato puree and paprika, then add the carrots and 750 ml of the broth.
- 4Add the beans, pork and chouriço and simmer for 20 minutes.
- 5Add the cabbage and the morcela in thick slices and cook for 15 minutes more, until the cabbage is tender and the sauce has thickened. Taste for salt.
- 6Meanwhile cook the rice. Serve the feijoada in deep plates with the rice.