Traditional Feijoada à Transmontana

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

Cook the soaked beans gently in fresh water until nearly tender, reserving their cooking liquor.

Ingredients quick view

500 g dried red or white beans, soaked overnight

400 g pork shoulder

250 g pork ribs

1 pig trotter or ear, cleaned, optional

1 chouriço

1 morcela

1 farinheira

1 onion, chopped

3 garlic cloves

2 bay leaves

2 carrots, sliced

300 g savoy cabbage, shredded

Olive oil, paprika, salt, and pepper

Serve with rice to soak up the delicious broth.

Allow the stew to sit for a few hours or overnight; the flavors deepen as it cools.

Reheat leftovers gently on the stove over low heat.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.