Feijoada á transmontana is a dish typical from the north of Portugal. Feijoada is also a dish from the area of Valpaços and was create for the Sunday before the carnival, due to the quarantine.
The dish is made with bean stew, with pork meat and with a garnish of rice. In the northwest the bean is white and in the northeast the bean is red. The dish is made in the earlier morning because the best way to eat is served re-eat.
This is also a dish very common in the Portuguese colonies but also has the touch of his culture, so is very common see this dish you some nice adjusts.
Feijoada is a very strong dish so it’s highly recommended in the winter.
How to make Feijoada
500g red beans
1 pork foot
100g streaky bacon
1 fresh sausage meat
1 sausage Moor
1 clove garlic
1 bay leaf
3 tablespoons (soup) of oil
0.5 dl of wine white
200g peeled tomatoes
1 Portuguese cabbage
Salt and pepper to taste
How to prepare:
Soak in water beans from one day to another.
On the day, bake it in water seasoned with salt.
Separately, bake the ribs, the pork foot, bacon and sausages in a pan with water and onions peeled and cut into pieces.
Removing the meat as they become cooked. Peel the remaining onion and garlic, chop them, pour them into a pan, add the bay leaf and olive oil, let it boil and let it cook until the onion is soft.
Add white wine, chopped tomatoes, carrots peeled and cut into slices, the sausages also cut into slices and even the cabbage into pieces. Cook 5 minutes.
Add the beans with a little of the cooking broth and all the meat cut into pieces, salt as you like, season with pepper, cover and cook until is ready.
Enjoy your meal!!
Photo Credit: Fabada via photopin (license)