Feijoada à Transmontana (Trás-os-Montes Bean Stew)
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Ingredients
- 500 g tinned white beans, drained
- 250 g diced pork belly, skin removed
- 150 g chorizo, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 200 g savoy cabbage, shredded
- 500 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 566 kcal
- Protein
- 29.9 g
- Carbohydrate
- 24.7 g
- of which sugars
- 4.9 g
- Fat
- 36.6 g
- of which saturates
- 12.3 g
- Fibre
- 9.2 g
- Salt
- 2.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and brown the pork belly for 6 minutes. Add the onion and garlic and cook for 6 minutes.
- 2
Add the chorizo and chicken stock, bring to a simmer, cover and cook for 35 minutes until the pork is tender.
- 3
Stir in the beans and cabbage and simmer for a further 10-12 minutes until the cabbage is tender.
- 4
Check the pork has no pink remaining, season to taste and serve hot in deep bowls.
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