Tagged: Feijoada a Trasmontana

November 9, 2016

Crock Pot Feijoada à Transmontana

Feijoada originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.

During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.

This dish is great served with classic Portuguese rice recipe and Portuguese Bread.

This was the first time I made this recipe in the crock pot and I was so happy with the results that I will be making it this way from now on. The stew cooks itself and the meats come out moist and juicy.

Ingredients:

Need 1 large 6 quart crock pot

1 lb baby back ribs (cut into small riblets)

1 lb chourico sausage (sliced into 1 inch slices)

1 lb blood sausage (cut into(if desired)

1 lb presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips

1 lb pig hocks or knuckles, pig ears etc. (optional)

1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)

2 carrots (sliced)

1 large onion finely chopped

2 large cloves garlic chopped

1/4 cup olive oil

2 bay leaves

1 teaspoon salt

2 or 3 large 32 oz cans cooked kidney beans

1 medium ripe crushed tomato

2 cups of chicken or vegetable broth

Preparation:

Day before salt the ribs and pig hocks or knuckles with 2 tablespoons of coarse salt. Leave overnight in the refrigerator to marinate. Note: You can leave the pork in salt for 3 days before cooking.

When ready to cook saute the onions, garlic and bay leaf with olive oil in a heavy saucepan for about 3 minutes.

Add the meats to the onion and brown on all sides.

Turn crock on high. Begin layering; onion mix, the meats, carrots, ham

Add the cans of beans.

Add the broth and tomato.

Top with the cabbage.

Be sure the lid covers the cabbage. Set the timer for 8 hours on high.

After 4 hours stir gently and lower heat to low.
After a few hours check the ribs and pork for doneness. The meat should fall off the bone but intact. The longer it cooks the more flavor it gets. You may need to cook the stew longer or it may be cooked depending on the heat of your crock pot.

Serve with white rice.

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish / Soups / Traditional customs

March 30, 2010

Feijoada à Transmontana – Portuguese Bean Stew

Feijoada, is Portugal’s version of Chili, perfect for your next big party!

It originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.

During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.

This dish is great served with classic Portuguese rice recipe and your favorite Portuguese Bread. If you want to get really adventurous try making home made Pao Caseiro!

It’s one of those dishes that taste even better the next day! Enjoy!

Makes 12 -15 servings

Ingredients:

Note: You can use all of the following ingredients or use only the meats that you like. You can omit the knuckles, ears etc.

2 lbs baby back ribs (cut into small riblets)

2 lbs chourica sausage (cut into slices)

1 lb blood sausage (if desired) (cut into slices)

1 lb ( presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips)

2 lbs pig hocks or knuckles, pig ears, (optional)

1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)

2 carrots (sliced)

1 large onion finely (chopped)

2 large cloves garlic (chopped)

1/4 cup olive oil

2 bay leaves

1 teaspoon salt

1 teaspoon sweet paprika

1 teaspoon cumin powder

2 or 3 large 32 oz cans cooked kidney beans

1/2 cup crushed tomatoes

Instructions:

The night before cooking, salt the ribs, wash the knuckles in cold water, salt them, and store in fridge overnight to absorb the salt.

The next day, cook the knuckles in a large pot of unsalted water for at least 1 1/2 hours or until they’re easy to cut apart. Reserve the liquid for later.

Meanwhile, saute onions, garlic, and bay leaf in the olive oil for about 5 min. Add ribs, pork belly and paprika.

Let them cook for about 5 minutes stirring them so they don’t stick to pan.

Add 2 cups of cooking liquid from the knuckles and let the ribs cook for another 20 minutes, stirring once in a while.

Add the rest of the meats (chourica, presunto, ham, knuckles) chopped cabbage, carrots, and tomato sauce.

Stir gently and let them cook for about 30 minutes. Add the kidney beans, blood sausage and cabbage and cook for another 10 minutes.

Stir the pot gently so you don’t break up the beans or the cabbage. Taste, and add more salt if desired. Cook until the cabbage is tender. Leave pan on low heat until ready to serve

Here’s a video the acclaimed Portuguese Chef from Tras os Montes – Marco Gomes executive chef at Fox Velha, Porto, Portugal – preparing Feijoada à transmontana on RTP – Praça da Alegria.

Marco Gomes is passionate about using farm to table ingredients in the traditional recipes.

“I was born in the interior of Portugal where cooking was part of everything,” he said. And its these roots that he goes back to in the kitchen. “I give the food a different look but I keep the traditional flavors. It’s important to be innovative without losing the traditional flavors.” Marco Gomes