Portuguese Feijoada à Transmontana
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 pound baby back ribs
  • 2 pound chouriço sausage
  • 1 pound blood sausage or morcella (optional, if you can not find it locally)
  • 1 pound pork belly
  • 1 cabbage
  • 2 carrots, sliced
  • 2 onions, minced
  • 4 garlic cloves, chopped
  • 1 tablespoon butter
  • 1/4 cup olive oil
  • 2 bay leaves
  • 1 teaspoon sweet paprika
  • 1 teaspoon cumin powder
  • 64 ounce cooked kidney beans
  • 1/2 cup crushed tomatoes
  • 2 pound pork hocks, knuckles, or ears (available at most butcher shops)
  • salt and pepper, to taste
Directions
  1. The night before cooking, coat the ribs with salt, wash the pig parts in cold water, salt them, and store in fridge overnight to absorb the salt.
  2. The next day, cook the pig parts in a large saucepan with 2 cups water until they are soft and tender. Reserve one cup of the broth.
  3. In a large saucepan cook the onions, garlic cloves, and bay leaf in the olive oil for about 5 minutes.
  4. Add the ribs, pork belly, and paprika. Let them cook for about 5 minutes on medium heat.
  5. Add 1 cup of the reserved broth from the pig parts to the pan and let the ribs cook for another 20 minutes, stirring occasionally.
  6. Add the rest of the meats, chopped cabbage, carrots, crushed tomatoes, and butter.
  7. Stir gently and let them cook on medium heat for about 20 minutes. Add the kidney beans and blood sausage, and cook for another 13-15 minutes.
  8. Check if the meats are tender and done, then let it simmer on low heat for a couple more minutes.
  9. Once done, season with salt and pepper to taste. Serve while hot.