Feijoada à Transmontana (Simplified One Pot)

Name: Feijoada à Transmontana (Simplified One Pot)
Cuisine: Portugal
Ingredients: 600 g Pork shoulder (cubed); 300 g Chouriço sausage (sliced); 600 g Red kidney beans (soaked overnight); 2 large Onions (chopped); 5 cloves Garlic (chopped); 3 Bay leaves; 60 ml Olive oil

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalonePothighProteinslowCookedcomfortFoodfamilyStyle

Feijoada à Transmontana (Simplified One Pot)

Nutrition (per serving)

680Calories

52 gProtein

48 gCarbs

32 gFat

5 gSugar

1650 mgSalt

Ingredients

600 g Pork shoulder (cubed)
300 g Chouriço sausage (sliced)
600 g Red kidney beans (soaked overnight)
2 large Onions (chopped)
5 cloves Garlic (chopped)
3 Bay leaves
60 ml Olive oil

Method

In a large heavy pot heat olive oil. Brown pork cubes in batches, then remove. In same pot sauté onions and garlic until soft.
Return pork to pot, add sliced chouriço, drained soaked beans, bay leaves and enough water to cover by 5 cm. Season with salt and pepper.
Bring to boil, skim foam, then reduce to low simmer. Cover and cook 2.5-3 hours until beans are tender and meat falls apart. Stir occasionally, adding water if needed. Serve with rice.