Feijoada (Bean Stew)
A hearty Portuguese bean stew with various meats. This dairy-free version is packed with flavor and perfect for a cold evening.
Ingredients
- about 450 g Dried Red Beans (soaked overnight)
- about 225 g Smoked Sausage (Portuguese, sliced)
- about 450 g Pork Shoulder (cubed)
- about 113 g Bacon (diced)
- 1 large Onion (chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 6 cups Chicken Broth
- 2 leaves Bay Leaf
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Drain the soaked beans and rinse them.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add bacon and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
- 3Add the pork shoulder and sausage to the pot and cook until browned on all sides.
- 4Add the onion and garlic and cook until softened, about 5 minutes.
- 5Stir in tomato paste and cook for 1 minute more.
- 6Add the beans, chicken broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beans are tender.
- 7Season with salt and pepper to taste. Stir in the cooked bacon before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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