Portuguese Bean Stew Feijao a Portuguesa
Experience the comforting flavors of **Portuguese Bean Stew (Feijão à Portuguesa)**, a hearty one-pot dish brimming with tradition and rich, savory goodness. This classic recipe combines tender red kidney beans, smoky chouriço sausage, and succulent pork shoulder in a robust tomato-based broth, deeply seasoned with garlic, smoked paprika, and bay leaves. Slow-simmered for maximum flavor, the stew is further enriched with smoky bacon, sweet carrots, and a touch of olive oil, creating a perfect balance of textures and tastes. Garnished with fresh parsley, this Portuguese favorite is the ultimate comfort food, ideal for warming up on a chilly day. Serve it with crusty bread or steamed rice for a satisfying meal that celebrates the rustic heart of Portuguese cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Dry red kidney beans
- 200 grams Chouriço (Portuguese sausage)
- 150 grams Smoked bacon
- 300 grams Pork shoulder (cubed)
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 medium Carrots (sliced)
- 2 large Tomatoes (chopped)
- 2 tablespoons Tomato paste
- 2 leaves Bay leaves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1.5 liters Water
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the dry red kidney beans thoroughly and soak them in water overnight (or for at least 8 hours). Drain and rinse again before cooking.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the cubed pork shoulder, chouriço (sliced), and smoked bacon (chopped). Cook for 5-7 minutes, stirring occasionally, until the meat begins to brown.
Add the sliced carrots, chopped tomatoes, and tomato paste. Stir well to combine and cook for another 5 minutes.
Add the soaked kidney beans to the pot and pour in 1.5 liters of water. Toss in the bay leaves, smoked paprika, salt, and ground black pepper. Stir everything together.
Bring the stew to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
Occasionally check the stew and stir to prevent sticking. If the liquid reduces too much, add a bit more water as needed.
Taste the stew and adjust the seasoning with more salt or pepper if needed.
Remove the bay leaves before serving and garnish with freshly chopped parsley.
Serve hot with crusty bread or over steamed rice for a wholesome, hearty meal.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 7211 mg | 314% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 31.1 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 7388 mg | 157% | |
*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.
