Transmontana Style Feijoada

A robust stew where red beans soak in a short, velvety sauce. The cured meats become fork-tender, and the pig ears provide a characteristic gelatinous texture, enhanced by the smokiness of the chorizo.

• Prep time: 40 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 775
• Protein: 51 g
• Carbs: 36 g
• Fat: 46 g

Ingredients

• 333.3 g Red bean ( cooked )
• 0.7 piece Semi-salted pig's ear ( whole )
• 0.7 piece Semi-salted pig's foot ( halved )
• 166.7 g Semi-salted pork belly ( large cubes )
• 100 g Chorizo ( sliced )
• 0.3 piece Green cabbage ( shredded )
• 1.3 piece Carrot ( sliced )
• 1.3 piece Yellow onion ( chopped )
• 2 piece Garlic ( minced )
• 100 ml Dry white wine
• 2 tbsp Extra virgin olive oil
• 0.7 tsp Smoked paprika
• 1.3 piece Bay leaf
• 1.3 piece Clove
• 0.7 pinch Gray sea salt
• 0.7 pinch Black peppercorns
• 0.7 piece Farinheira ( pricked with a toothpick )
• 0.7 piece Morcela (Portuguese blood sausage) ( pricked with a toothpick )

Instructions

1. Desalting and blanching

   Submerge the ear, foot, and salt pork belly in a large pot of cold water. Bring to a boil for 15 minutes to remove excess salt and impurities. Drain and rinse with clear water.

2. Cooking meats and sausages

   Return the blanched meats to the pot with the cloves and bay leaf. Cover with water and simmer over medium heat. After 40 minutes, add the whole farinheira and morcela. The meat is ready when it starts to shred and the sausages are firm.

3. Aromatic base

   In a Dutch oven, heat the olive oil. Sauté the chopped onion and garlic until translucent. Add the chorizo cut into thick slices and the smoked paprika to color the fat.

4. Assembly and reduction

   Cut the cooked meats, farinheira, and morcela into pieces. Add them to the pot with the sliced carrots and shredded green cabbage. Deglaze with dry white wine. Let the alcohol evaporate before adding the kidney beans and a bit of the meat cooking broth.

5. Final simmering

   Simmer uncovered until the sauce coats the spoon. The farinheira will slightly break apart to bind the sauce. The cabbage should be tender. Adjust seasoning with pepper and salt if necessary.

Chef's tips

• Always keep some of the meat cooking water to loosen the sauce if it gets too thick.
• The secret is in the texture of the ear: it should be tender but retain a slight crunch.
• Make it the day before; it's even better reheated once the bean starches have fully thickened the juices.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.