Saucepan@saucepan · Shared this recipeFollowPortuguese · dinnerFeijoada À PortuguesaA hearty Portuguese bean stew with pork, sausages, and white beans, slow-cooked with wine and aromatics.total1 hr 30 mincook1 hr 30 minservings7Original recipe on thepurpledoorsupperclub.comKeep this recipeAdd a copy of Feijoada À Portuguesa to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients7 servingsBack to 7 servings4 cans Canned white cannellini beans, 3 drained, 1 undrained1 Chouriço sausage, skin removed and sliced into 1/4 inch rounds1 Morcela sausage, sliced into rounds, leave skin on as it is crumbly200 g Bacon smoked, cut into cubes400 g Pork shoulder, cut into bite size pieces250 g Pork loin baby back ribs, whole1 Pig's trotter, optional, whole200 g Pork tenderloin (fillet), cut into bite sized pieces2 tbsp Lard2 tbsp Extra virgin olive oil3 large Carrots, peeled and cut into rounds3 Bay leaves2 tbsp Red wine vinegar125 ml Dry white wine1 large Onion, finely chopped4 Garlic cloves, finely chopped2 tbsp Tomato paste double concentrate6 Fresh thyme sprigs30 g Flat leaf parsley, to finish2 tsp Sweet paprikaFresh water or chicken stock, enough to cover meats by 1 inch, skimming the scum as it risesSalt and pepper, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large pot on high heat add lard and olive oil. Add chouriço and bacon and fry while stirring for 30 seconds. Add pork shoulder and pork tenderloin and fry in hot oil to sear, about 2 mins.2Step 2: Lower heat to medium, add onion, garlic, and bay leaves. Saute 1 minute. Add tomato paste and paprika, stir to incorporate, letting it fry gently for 15 seconds or so.3Step 3: Add white wine, mixture will sizzle. Let cook 1 minute.4Step 4: Add remaining meats and carrots to pot along with thyme sprig.5Step 5: Add enough water or chicken stock to cover meats by 1 inch. This will vary depending on your pot's height and width. I will usually prepare 1 litre, and add more as needed.6Step 6: Let meats cook on low to medium heat for about an hour, adding more stock as needed. After an hour, meat should be tender and cooked beautifully.7Step 7: Add 3 cans of drained beans and 1 can with beans and packing water. Cook a further 30 mins. until thickened. Just before serving, stir in chopped fresh parsley.getsaucepan.com/r/83f96eaa-6925-48a3-aafe-65a8f2d57fe3 · Original: https://www.thepurpledoorsupperclub.com/single-post/2017/11/07/feijoada-%C3%A0-portuguesa-portuguese-style-bean-stew
