Feijoada is a typical portuguese dish, spread throughout portuguese speaking countries.
It is the generic name used for a bean stew with vegetables, enchidos (smoked portuguese meat sausages), smoked and fresh meat, possibly seafood instead of meat. There are several variations, it is usually accompanied with rice.
About this recipe
We present you a feijoada recipe by Sara Loureiro (@happylifeinthekitchen) in which the depth and richness of the smoked meats and sausages’ flavour makes an unforgettable dish.
Level 2 – easy
3 to 4 hours (300-400°C / 570-750°F)
- Pork hock: 0,8kg;
- Pork butt end: 1kg;
- Portuguese chouriço de porco preto (smoked black pig meat sausage): 150g;
- Portuguese chouriço (meat sausage): 150g;
- Smoked Bacon: 200g;
- Bay leaves: 4;
- Garlic cloves: 6;
- Onions: 2, sliced;
- Ground cumin: 1 tablespoon;
- Chilli pepper: 1 sliced;
- Sugar: 1 pinch;
- Salt, ideally salt flower or sea salt;
- Olive oil, ideally extra virgin.
- Start by putting the beans to soak the day before, as well as the pork hock, if you buy it salted.
If you buy it natural, cut it into pieces and season with salt, garlic, pepper and oil, as well as the pork butt end. Thoroughly clean the latter to eliminate any bone chips they may have.
Marinate overnight. If you don’t have that chance, at least let the meat marinate for 1 to 2 hours before cooking;
- The next day, start by preparing the wood oven to cook the feijoada and heat it up to 300-350ºC/572-662ºF;
- Drain the beans and place them in a pot, a roasting pan or a clay bowl with water, preferably the one you are going to use later to include all the ingredients for the feijoada. Season with salt, a pinch of sugar and 1 bay leaf. Cover the pot. Reserve;
- Prepare the pork hock and butt end to go to the oven, as they will go at the same time. Place them in a clay bowl, pot or roasting pan, cover with water, add 2 bay leaves, 1 onion, 4 cloves of garlic, salt and pepper to taste. Cover the pot;
- Place both pots in the Carawela oven. Keep checking the liquids throughout the cooking time.
The beans will cook in about 2 hours, take care not to get overcooked, as they will go into the oven a little longer at the end. When cooked, remove from oven, drain the water, don’t discard it, as you will use part of it later. Reserve.
The meat cooks in about 3h. They will be ready when, with the passage of the fork, the flesh of the pork butt end and the skins are tender. Remove from oven. Discard the cooking water and let it cool down so you can handle it. Then remove the bones separating the meat, as well as the bones of the pork hock, and cut into pieces any larger portion of meat or skins. Reserve;
- Chop the onion and sauté it in oil until translucent. Add 2 chopped garlic cloves, the bay leaf and the sliced chilli and sauté a little more. Then add the sliced chouriço, the cubed bacon and the cumin. Let the chouriço melt some of their fat. Finally add the meat, cook another 2 or 3 minutes. Rectify seasonings;
- Add the beans to the sautéed meat and chouriço on the baking sheet. Mix well, adding the chopped coriander. Add some of the bean broth, not much, just enough not burn the beans on the base and make some sauce, not needing to cover the beans;
- Bake again with lid for 10 to 15 min. raising the temperature of the oven to 400ºC/752ºF allowing the air to enter a little more, in the regulator of the lid of the Carawela oven. If you keep 300ºC/572ºF, after the time with the lid on, it may take another 5 minutes in the oven without the lid;
- Serve garnished with some chopped coriander, or parsley if you prefer, and some chili flakes. The last is optional, skip it if you don’t like a spicy touch.
Enjoy your feijoada!
This recipe was kindly shared by Sara Loureiro from @happylifeinthekitchen.
Thank you Sara!