Azore Style Feijos Beans
Savor the bold and comforting flavors of Azorean cuisine with this hearty Azore-Style Feijão (Beans) recipe. This robust Portuguese-inspired stew combines tender red kidney beans with smoky chorizo, luscious pork shoulder, and savory bacon, all simmered in a rich tomato base infused with garlic, paprika, and a splash of white wine. The slow-cooked goodness brings out deep, complex flavors that are both rustic and satisfying, while optional garnishes of fresh cilantro add a bright, aromatic finish. Whether served over fluffy rice or alongside crusty bread, this delectable dish is perfect for family meals or cozy gatherings. Easy to prepare and brimming with traditional charm, it’s a true taste of Portugal’s Azores that you’ll want to revisit again and again.
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Recipe Information
Ingredients
- 500 grams dried red kidney beans (or canned)
- 1 large link chorizo sausage
- 200 grams smoked bacon
- 300 grams pork shoulder
- 1 large yellow onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 400 grams crushed tomatoes
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 125 milliliters white wine
- 1 liter chicken or beef stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 200 grams rice (optional, for serving)
Instructions
If using dried beans, soak them overnight in cold water. Drain and boil them in a large pot of water for about 60-90 minutes or until tender. Drain and set aside. If using canned beans, simply rinse and set aside.
Dice the pork shoulder into bite-sized pieces and slice the chorizo into rounds. Cut the smoked bacon into small strips.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the tomato paste, crushed tomatoes, paprika, cumin, red pepper flakes, and bay leaves. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Pour in the white wine and cook until it reduces by half, about 5 minutes.
Add the pork shoulder, chorizo, and smoked bacon to the pot. Stir well to coat the meats in the tomato mixture.
Pour in the chicken or beef stock and bring the mixture to a gentle simmer.
Add the cooked or canned beans to the pot. Stir to combine, and reduce the heat to low.
Season with salt and black pepper. Cover the pot and let the feijoada simmer for 45-60 minutes, stirring occasionally. If the stew becomes too thick, add a bit more stock or water.
Taste and adjust seasoning if needed. Remove the bay leaves before serving.
Serve hot, garnished with fresh cilantro if desired, over a bed of steamed rice or with crusty bread on the side.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 5.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
