Feijoada (Feijoada à Transmontana: Portuguese Bean and pork Stew)

GET THE RECIPE:
2 pounds pork shoulder or pork butt
2 pounds pork feet, knuckle or shank
8 oz pork belly or uncured bacon
1 pound chourico or linguiça sausage
1 pound dry red beans or 4 cans of bean
1 yellow onion diced
1 head of cabbage chopped
3 carrots chopped
1/4 cup extra-virgin olive oil
1 cup white wine
1 bulb garlic chopped
1 TBSP paprika
4-6 bay leaves
1 can diced tomatoes (salt and pepper)
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[@whimseyhollow6847]

My favorite feijoada is with grelos insstead of cabbage. It's delicious. I am from Porto but leave in California

[@diytoxic528]

Iam from Goa and we often make this dish

[@joaocaldas9093]

Hello Michael, I've gotta say you made us northern Portuguese proud, that's exactly how we cook a feijoada á transmontana! About the pork feet, you're absolutely correct, in the past we used every "funny part" of the pig (even the guts themselves), but now you can totally skip it. Nowadays we tend to use a marinated pork belly or rib (simple marinade with red wine, salt, garlic, and pepper) let it marinate for a couple days and add it to the stew along with the fresh meat. One observation though, although canned beans are easier to cook at take less effort, the flavor and texture are definitely not the same. A Portuguese advice, if you can get it fresh, use it!

[@JustCookwithMichael]

Hi, thanks for the compliment and the advice. I do try to research quite a few recipes before proceeding on with the creation of a video. And with the beans I agree with you -fresh would be better. 🍻

[@DCRight72]

Thanks for the recipe. Feijoada is one of my favorite dishes. Your recipe is very traditional and easy to follow. Thanks from a Portuguese native (Aveiro)!

[@ronniefurbs]

Love the soft music in the background.

[@canadianintheukbrian]

Sonim , I loved this as kid and still do as an adult, and Feijoda has also legendary effects if your Portuguese you understand :)

[@cali-boy1590]

Looks good Michael! I'm going to try that one. Obrigado.

[@armindolopes2248]

thats a very good one...

[@jacquieanna1]

Thank you for sharing your recipes.i enjoy the way you share plus i enjoy the history :)

[@sniper10666]

Buddy living in Australia for the last 52 years and being born in Madeira my mum r.i.p made this on a fortnightly bases for the six kids she had and there was never any left for the next day, been a long time since I’ve had it but I will say if you want to make it original you gotta go the pork hocks for that extra flavour otherwise it’s just been stew, viva Portugal viva Madeira.

[@paveltimofeyev4648]

Hello! Thank you for the recipe Michael. I have never tried this version of the dish, but i did try Feijoada Ava Brasilierra with black beans, served with rice and orange cuts. It was awesome and i could never cook something similar to it. Maybe next time you can show us how to ? Thanks a lot for your channel, it reminds me the time when i was in Portugal :-)

[@nialladams4009]

The pigs feet were excellent and made for an unctuous mouthfeel. They completely fell apart after 5 hours total cook time. I used about half the amount of chorizo and pork butt and I thought it was plenty meaty.

[@strigansnumero7143]

In the winter I add some farinheira which makes the feijoada even more rich and creamy

[@JustCookwithMichael]

That sounds delicious!

[@JS-jl6nm]

Made this, minus only the pig feet, and it turned out excellent. 10/10!

[@JustCookwithMichael]

That makes me so happy to know the recipe turned out for you.🍻

[@susanstawniak1826]

TY for this recipe and the history lesson!! I have made Brazilian-style feijoada, but now I must try the version from the Transmontana region that was its inspiration!! (PS. Also liked the garlic magic!)

[@JustCookwithMichael]

Thank you, hope it turns out great for you 🍻

[@jstelmack2]

Thank you Michael! I cannot wait to make this with the feet. I have a question - my grandmother used to make a sort of pumpkin fritter at Christmas and Easter which I loved but she has passed and I have been searching for years to find a recipe. Are you familiar with something like this?? I would really appreciate any ideas you could provide.

[@JustCookwithMichael]

Hi, I found this recipe. I think what you wanna search for are; “Malassadas de Abóbora” INGREDIENTS: 1 kilo of flour 1 kilo of cooked and drained yellow squash (the more yellow, the sweeter) 1 liter of milk 100 grams of baker's yeast dissolved in a little warm milk 4 eggs Salt and sugar to taste PREPARATION: Add the eggs, flour and then the milk with the yeast. Add the pumpkin, a pinch of salt and another of sugar. Mix well. Let it stand for about 30 minutes. With the help of a spoon, make balls to pour into the fryer and fry in very hot oil. Serve with cane honey. Tip: When adding the flour, don't use the whole package, always leave a little in case the dough gets too soft. -///- INGREDIENTES: 1 kilo de farinha 1 kilo de abobora amarela cozida e escorrida (quanto mais amarela mais doce) 1 litro de leite 100 gramas de fermento de padeiro disolvido em um pouco de leite morno 4 ovos sal e açucar q.b. almagastronomicadamadeira.wordpress.com/2020/02/11/malassadas-de-abobora/ Good luck! 🍻

[@AdriCr4ft]

Great video! I could only find compal canned beans do you think it’s ok? Will the times change for cooking?

[@JustCookwithMichael]

Thank you, the meat will take the same time to cook. The only adjustment is you could add the beans a little later in the process, like maybe the last 40 minutes. 🍻

[@AdriCr4ft]

@@JustCookwithMichael thank you very much for the reply! Appreciate you

[@cyrano24100]

Ola from Zurich, CH... Awesome video! I had to order some pre-cut pork butt from a Brazilian shop here. I think I can skip the pork feet since I don't have them, right? I have feijao raw too to soak overnight.

[@JustCookwithMichael]

Thank you! Yes the pork feet are optional.

[@Jenny-rf9mx]

Wonderful dish ,but you had black parts from the pot.😳

[@stephenchurch1784]

Cast iron flakes and leaches sometimes. It's just carbon and iron. Completely harmless