Feijoada à transmontana
Gather around the table with Feijoada à transmontana, a comforting dish that brings families together.
On chilly Sundays in northern Portugal, the inviting aroma of Feijoada à transmontana wafts through homes, drawing families together around the table. This dish is a true favorite, often gracing the festive occasions or simply serving as a comforting meal that warms the heart. With its hearty mix of beans and various meats, it captures the essence of Transmontana cuisine, making it a cherished comfort food for many.
In a lively tasca in Lisbon, you can find Feijoada à transmontana served with a sense of pride, each spoonful rich with history and care. The rustic way it's presented invites diners to enjoy it as a shared experience, where friends and family come together over something that tastes like home. Whether you pair it with a crusty loaf of bread or a fresh salad, this dish is a true reflection of the warm, wholesome cooking that defines the Portuguese kitchen.
Ingredients · 4 servings
- 500 g black beans
- 250 g pork shoulder, diced
- 200 g chorizo, sliced
- 100 g smoked bacon, diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 bay leaves
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- 200 ml water
Method
- Soak the black beans overnight in water and drain.
- In a large pot, sauté the onion and garlic until translucent.
- Add the pork shoulder, chorizo, and bacon; cook until browned.
- Stir in the drained beans, bay leaves, and paprika.
- Pour in the water and bring to a boil, then simmer for about 25 minutes.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Garnish with fresh parsley before serving.