Feijoada à Transmontana

The story

Feijoada à Transmontana is a traditional Portuguese main presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 500 g dried white beanssoaked overnight
• 600 g pork shoulder4 cm cubes
• 250 g portuguese chouricosliced
• 250 g onion8 mm dice
• 500 g savoy cabbage2 cm ribbons
• 400 g tomatoeschopped
• 2 tsp paprika
• 2 piece bay leaves

Method

1. Step 1

   Drain soaked beans, cover with fresh water and simmer 45–60 minutes until nearly tender. Do not salt heavily at the start.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Brown pork in batches. Cook diced onion for 8 minutes, add paprika for 30 seconds, then tomatoes and bay.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Add pork and enough bean cooking liquid to cover. Simmer gently for 60 minutes until the pork is tender.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Add beans, chouriço and 2 cm cabbage ribbons. Simmer 20–25 minutes until thick and integrated.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Rest for 15 minutes. Adjust salt only at the end because cured sausage contributes heavily.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.