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Feijoada à Transmontana
Prep Time
1 hr
Cook Time
3 hrs 30 mins
Total Time
4 hrs 30 mins
 
The original feijoada à transmontana is the genesis for all other feijoadas that followed. It is a deliciously balanced dish of sausages, meats, red beans and cabbage.
Course: Main Course
Cuisine: Portuguese
Servings: 8 people
Author: Nita Ragoonanan
Ingredients
  • 1 lb red kidney beans (soaked for 8 hours)
  • 1 lb pork loin
  • 1 pork ear
  • lb veal shank , cut into pieces
  • ½ lb pork belly
  • 1 pig's trotters
  • lb smoked bacon , cut into small cubes
  • 1 chorizo
  • 1 smoked sausage
  • 3 onions , thinly sliced
  • 3 cloves garlic , crushed
  • ½ cup olive oil
  • 2 bay leaves
  • 2 cups dry white wine
  • 3 carrots , peeled and sliced
  • 1 kale
  • Salt
  • Pepper
Instructions
  1. Cook the red kidney beans in their soaking water in a pressure cooker for 40 minutes.
  2. Stop the cooking and check with a fork. The cooking time depends on the quality of the beans. The beans must not be too tender. Continue cooking for 15 minutes if necessary.
  3. Remove the beans from the heat and set aside in their cooking water.
  4. In a large cast iron pot, place all the meats except for the smoked bacon. Season with salt and pepper, cover with water and cook for 1h30 over medium heat.
  5. Test the tenderness of the meat and continue cooking if necessary.
  6. After cooking, cut all the meats into pieces (except the veal which was cut before cooking). Slice the chorizo ​​and smoked sausage. Set aside.
  7. In a large cast iron pot, sauté the onion and garlic in olive oil over medium heat. Add the reserved smoked bacon and stir.
  8. Add the sliced carrots and bay leaves. Season with salt and pepper.
  9. Add the dry white wine and simmer for 2 minutes after boiling.
  10. Add all the meats, chorizo ​​and smoked sausage. Mix well and cook for 5 minutes.
  11. Add the cooked red kidney beans and 3 ladles of their cooking water. Season with salt and pepper.
  12. Bring to a boil, then lower the heat and simmer over very low heat for 30 minutes.
  13. Coarsely cut the kale, rinse well and drain.
  14. Add the kale to the pot, mix gently and continue cooking for 15 minutes over low heat.
  15. Adjust the seasonings if necessary.