|Ready In||2 h 55 min|
|Level of Difficulty||Easy|
Portuguese beans and chourico stew, also known as Feijoada, is a traditional dish from Portugal that is made with white beans, chouriço (a type of Portuguese smoked sausage), and various meats such as pork, beef, and sometimes chicken.
The dish is typically seasoned with garlic, onion, bay leaves, paprika, and sometimes tomato paste or puree. It is cooked slowly over low heat for several hours until the meat is tender and the flavors have melded together. The resulting stew is hearty and flavorful, and is often served with rice or bread.
Feijoada is a popular dish in Portugal and is also commonly found in Brazilian cuisine, where it is often served with farofa (toasted manioc flour) and orange slices. It is often enjoyed during festive occasions, such as carnivals or family gatherings.
- Soak the beans overnight. This step can be skipped but the amount of water added will increase significantly. If you use this latter method start with two inches of water over all prepared ingredients and add more as needed as the beans cook.
- Cook the bacon, not to crisp, in a dutch oven and drain off excess fat.
- Add chopped onion to the bacon and continue cooking.
- Add bell pepper and cook until pepper begins to soften.
- Add soaked beans and water. Turn burner to medium heat until the beans begin to boil. Turn the heat to low for simmering heat.
- Add tomato sauce and the spices. Hold salt and pepper for now. Cover and cook until beans are tender. Depending on the soaked beans or not this could take several hours. Remember to check from time to time to add water as needed.
- Slice or chop the linguica. Cook over medium heat until slightly brown. This process will remove some of the excess fat. Drain after cooking. Add linguica and continue cooking. After about 30 minutes check for need of salt and pepper. Add as needed.
- Cook until beans are tender.