Trás-Os-Montes Own Bean Stew (Feijoada)

Trás-Os-Montes Own Bean StewBean Stew (Feijoada in Portuguese)  is a typical Portuguese dish which is normally made with red beans, pork, smoked sausage and cabbage. It’s usually served with rice.


  • 1/2 small pig’s trotter
  • 4.2 ounces (120 grams) of bacon
  • 1/4 pig’s head with ears
  • 8.8 ounces (250 grams) of red beans
  • 4 tablespoons (0.5 decilitres) of olive oil
  • 1/2 cup (1 decilitre) of white wine
  • 7 ounces (200 grams) of sprouts
  • 1 garlic clove
  • 1 bay leaf
  • 1 onion
  • 1 tablespoon of tomato pulp
  • 1.7 ounces (50 grams) of thick pork sausage
  • 2.8 ounces (80 grams) of meat sausage
  • 3.5 ounces of blood sausage
  • 1 carrot
  • 7 ounces (200 grams) of rice

What to prepare the day before:

  • Start by washing and scratching the trotter and the pig’s head very well. You should boil them and then throw the water you use for it away.
  • Then, cook the trotter and the head in boiling water that should only be seasoned if it needs to.
  • When they’re cooked, let it cool and then remove the main bones. Cut the meat in small pieces.
  • After washing and drying the beans very well, make use of the water where you cooked the meat to leave those beans soaking.

What to do on the day you serve this dish:

  • Start by cooking the beans with a little olive oil.
  • Meanwhile, chop the bacon and put it in a pan with olive oil. Let it braise. Then, add the chopped garlic, onion and bay leaf. Let it braise again.
  • As soon as it’s slightly cooked, add the white wine, the tomato pulp and a little of the water where you cooked the meat.
  • Now, add the rest of the bacon, the meat sausage, the thick pork sausage and the blood sausage. Whenever you find it necessary, add water and gradually remove the smoked sausage, as well as the bacon, as it boils.
  • When you remove these ingredients, add the trotter, the ears, the beans and the sprouts, all drained very well.
  • Take this opportunity to check the seasoning and lastly, season it with pepper and a little cumin.
  • Use the water where you cooked the meat the day before – as well as the water from the pan where you are cooking the other ingredients – to make the rice.
  • Let it boil and then put it in the oven for 15 minutes. The best way to serve your feijoada is in a clay tray.
  • Put some slices of bacon, blood sausage circles and parsley bunches on top of it.

You can serve the rice on the side with pork sausage circles and parsley bunches on top.

Tip: it only takes 10 minutes to cook the blood sausage.

Don’t let this dish be too salty.

Add a Comment

Your email address will not be published. Required fields are marked *