📝 About This Recipe
Hailing from the rugged Trás-os-Montes region, this white bean stew is the soulful ancestor of the world-famous Brazilian Feijoada. Unlike its darker cousin, this version celebrates the purity of white beans simmered slowly with a decadent array of cured meats, cabbage, and aromatic spices. It is a masterpiece of 'nose-to-tail' cooking that transforms humble ingredients into a rich, smoky, and deeply comforting winter feast.
🥗 Ingredients
The Beans and Base
- 500 grams Dried White Kidney Beans (Cannellini) (soaked overnight in cold water)
- 4 tablespoons Olive Oil (extra virgin)
- 2 pieces Large Onions (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 pieces Bay Leaves
The Meats (The Soul of the Dish)
- 300 grams Pork Belly (cut into thick chunks)
- 400 grams Pork Ribs (separated)
- 1 piece Chouriço de Carne (sliced into thick rounds)
- 1 piece Morcela (Blood Sausage) (kept whole until the end)
- 150 grams Salpicão or Smoked Ham (cubed)
- 1 piece Pig's Ear or Trotter (thoroughly cleaned and blanched (optional for authenticity))
Vegetables and Seasoning
- 1/2 head Portuguese Cabbage (Couve Tronchuda) or Savoy Cabbage (roughly chopped)
- 2 pieces Carrots (sliced into rounds)
- 1 tablespoon Sweet Paprika (pimentão doce)
- 1 cup White Wine (dry variety)
- 1 tablespoon Tomato Paste
- to taste Salt and Black Pepper (be careful with salt due to cured meats)
- 1 bunch Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Drain the soaked beans and place them in a large pot. Cover with fresh water and simmer for about 45-60 minutes until tender but still holding their shape. Set aside in their cooking liquid.
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2
In a heavy-bottomed Dutch oven or large clay pot, heat the olive oil over medium heat. Add the pork belly and ribs, browning them thoroughly on all sides to render the fat and develop a deep crust.
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3
Remove the browned meats and set aside. In the same fat, add the diced onions and bay leaves. Sauté for 8-10 minutes until the onions are golden and translucent.
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4
Stir in the minced garlic, carrots, and tomato paste. Cook for 2 minutes until the garlic is fragrant and the paste has darkened slightly.
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5
Add the paprika and stir quickly to avoid burning. Immediately pour in the white wine, using a wooden spoon to scrape all the flavorful browned bits (fond) from the bottom of the pot.
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6
Return the pork belly, ribs, and optional pig's ear/trotter to the pot. Add the sliced chouriço and salpicão. Pour in enough water (or bean cooking liquid) to just cover the meats.
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7
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 45 minutes. This allows the meats to become tender and the broth to thicken.
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8
Carefully add the cooked white beans to the pot along with one cup of their cooking liquid. The starch from the beans will help create a silky sauce.
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9
Gently place the whole morcela (blood sausage) on top of the stew. Do not slice it yet, as it is delicate and might disintegrate. Simmer for another 20 minutes.
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10
Add the chopped cabbage to the pot. Push it down into the liquid and cook for 10-15 minutes until the cabbage is tender but still retains a vibrant green color.
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11
Taste the broth. Adjust the seasoning with salt and pepper. Remember that the cured sausages will have released a significant amount of salt already.
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12
Carefully remove the morcela and any large bones. Slice the morcela into thick rounds. Serve the stew in a large communal bowl, topped with the sliced morcela and a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always soak your beans overnight; it ensures even cooking and better digestion. If the stew is too thin, crush a half-cup of the cooked beans against the side of the pot and stir them back in to thicken the sauce naturally. For the best flavor, make this dish a day in advance; the flavors meld and deepen beautifully overnight. Be very cautious with salt—the chouriço and cured ham are naturally very salty, so only season at the very end. If you can't find Portuguese Couve, Savoy cabbage or Kale are excellent substitutes that stand up well to long simmering.
🍽️ Serving Suggestions
Serve with traditional Arroz Branco (white rice) to soak up the rich, smoky sauce. A side of crusty sourdough or 'Pão de Centeio' (rye bread) is essential for cleaning the plate. Pair with a bold, tannic red wine from the Douro or Trás-os-Montes region to cut through the richness of the pork. Follow the meal with a simple orange salad to provide a refreshing, acidic contrast to the heavy stew. A small bowl of spicy Piri-Piri oil on the side allows guests to add their own heat.