Wednesday, May 15, 2013



There is debate over how this dish started and where it started. Feijoada is not only a popular dish in Portugal and the Azores Islands, but also in Brasil, Angola, Macau, Goa and Mozambique. Each having their own style to this dish. Growing up in my family we always used red kidney beans to make feijoada. Here's how I make it. I hope you try it out yourself. 


 1 lb dried beans (of your choice)
1 lb of chourico (you can do half pork half chourico)
1/4 cup olive oil
1 large onion, coarsely chopped
1 bay leaf
4 garlic cloves, coarsely chopped
1 tablespoon paprika
1 plum tomato, finely chopped. 
1/4 cup of red wine
s+p to taste

First step is to soak your beans in a large bowl with cold water over night. 

  1. Rinse beans well once soaked overnight. 
  2. Put beans in large pot and cover with water over one inch of beans. Bring to a boil and reduce to medium heat. Cook for 50 minutes to an hour 
  3. While the beans are cooking. In another pot drizzle in olive oil  and saute onions until golden brown. 
  4. Add chopped tomato and saute until very softened. 
  5. Add Salt and Pepper
  6. Once tomato has cooked down, add the garlic, chourico, paprika and bay leaf. Brown chourico on each side.
  7. Pour the wine in and scrape the brown bits off the bottom. Let it reduce for 5 minutes. 
  8. Now add the beans with some of the liquid they were cooking in so it can cover the beans. 
  9. Simmer low with lid on for 20 minutes
  10. Let the feijoada settle in pot for another 20 minutes before serving. 

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