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9 responses to “Portuguese Feijoada”

  1. John

    Hank,

    Could I replace the trotter with a halved pig head?

  2. Gabe

    Yes, yes, and yes. I completely agree with “divinely inspired”. I’m pretty sure there is a version of pork and beans on my death row meal menu.

  3. Ward Horack

    “Divinely inspired”? Not if you grew up in darkest Indiana where the words “beany-weenie” were as terrifying as Stokley-Van Camp! Fortunately I moved to England with regular business trips to Portugal, Brasil and France.

    When I settled here I learned a wise man’s maxim that “Feijoada was God’s first attempt at Cassoulet”! Now that is Divine Inspiration.

    Ward Horack

  4. Jeremy Harper

    This dish is about to make is way down to South Louisiana. This sounds perfect as a dish for this area of the world!

  5. Peter

    While the origins of feijoada doubtless were Portuguese, what I was told when I worked in Brasil was that the inclusion of off parts like snouts, ears, hearts etc were the result of slaves getting as much out of the pig as possible while their masters ate all the good parts.

    When I first worked there in the 1950′s, Saturday noon was the day of feijoada. The work week was still 5 1/2 days, knocking off at noon Saturday. Everyone would go home and sit down to a giant feijoada, probably accompanied by plenty of caipierinhas and Brahma or Antarctica beer, and the rest of Saturday would be spent in a hammock

  6. zozo

    lol at the black/white bean comment. White beans certainly make for a more photogenic soup though it kinda looks like minestrone and there’s something to be said about a big bowl of inky deliciousness too (jajangmyun). Whenever I had this with my Brazilian friends we always ate it with rice where the grains were pre-fried and lightly toasted with garlic, onions, and other spices before being cooked. I don’t know if that’s traditional or if this particular group just loved eating rice. I will try it with the trotter. My mom always has a few stashed in the freezer for random cravings.

  7. Feijoada | Tell Me of Portugal

    […] is a pork stew made in both Portugal and Brazil. Here I present the Portuguese version, which the author makes with a pig’s foot and linguica, an incredible spicy sausage that is […]

  8. Mauro Duarte

    Hello there

    Congrats on the site, i am also an angler and hunter, and like to cook what i capture. great recipes.

    About the feijoada
    The true Portuguese Feijoada is actualy made with red beans, althoug the white beans are also good.

    here is the original recipe

    1kg red beans, dried and set in water for 8h

    2 farinheiras (its a smoked sausage made with wheat flour, pork fat, white wine, paprika, salt and pepper)

    1 smoked meat and red wine sausage (chouriço)

    1 Portuguese Black Pudding (Morcela)(its also a smoked sausage made with flour, pig blood, and pig fat)

    1/2 pig feet salted for 8h

    400g pig rib salted for 8h

    400 pig belly salted for 8h

    300g pig head salted for 8h

    1 pig ear salted for 8h

    1 diced onion

    2 finely choped onions

    some salt (by taste)

    2 leaves of bay

    200ml of olive oil

    600g of peeled diced tomato

    400g of choped carrots

    Boil the beans, all the pig parts, the diced onion, the chouriço and the morcela for 40 mins

    remove the meats, the chouriço and the morcela.
    remove enoouth liquid to another pan enouth to cover the farinheiras, poke them with a toothpick a few times and boil them for 15 mins

    cut the pig in dices
    slice the chouriço and morcela

    in another pan heat the olive oil, the choped onions and the bay leaves until the onion is light brown

    add the tomato and carrots
    let it cook for 10 mins

    next add the diced pig and mix.

    add the beans without the water and mix

    add the water used to cook the farinheiras, if needed add also some of the water of the beans
    cook for 10 mins or until everything is well cooked

    serve with the sliced chouriço, morcela and farinheira on top, and a side of white rice.

    :) sorry by the metrics and the bad english

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