Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Feijoada à transmontana is a winter dish, hearty and with regional identity.
It includes beans, pork meats, sausages, and cabbage, forming a rich and intense pot.
Like all feijoada, it changes according to the cuts available and the house tradition.
Ingredients
- 500 g of red or butter beans
- 500 g of assorted pork meats
- 150 g of chorizo
- 150 g of blood sausage optional
- 1 onion
- 3 cloves of garlic
- 2 carrots
- 1/2 sliced cabbage
- Bay leaf, olive oil, salt, and pepper
Preparation method
- Cook the beans until soft, keeping some broth.
- Cook salted or smoked meats separately if necessary.
- Sauté onion, garlic, and bay leaf in olive oil.
- Add meats, beans, and carrots.
- Cook until the broth thickens.
- Add cabbage at the end and adjust seasonings.
Tips from Empório Portugal
- Desalt meats when necessary.
- Cook slowly to enhance the broth.
- Add cabbage at the end so it doesn't disappear.
Possible substitutions in Brazil
- Red beans can be replaced with butter or white beans.
- Portuguese sausage replaces chorizo.
Pairing
Transmontano or Douro red wine. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is an editorial version from Empório Portugal inspired by Portuguese culinary tradition. There are regional and family variations, especially in seasonings, quantities, and preparation methods.
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