Feijoada à Transmontana




Red beans, chopped onion, carrot, garlic, laurel , salt, parsley, tomato, Cabbage, Fresh Pork Ear, pepperoni, Meat Chorizo, Pork Belly, pork ribs, Pork Snout, Bacon, White wine /

We start by cooking beans and meat. Cook the beans with chorizo, to gain flavor. Meats are cooked separately, all in the same pan, with the exception of sausages that take very little time to cook and are added later.The beans must be soaked overnight. Meanwhile, prepare the cabbage by removing the stem and chop it roughly. Saute the carrots in a pan with oil and, when it starts to brown at the ends, add the onion and garlic.Let it simmer and, when it is ready, add a little white wine. We let it simmer, and then we transfer some of the beans to the stew pot, with little syrup.Stir lightly. The remaining beans are set aside. Meanwhile, the bacon, laurel, and pork snout are removed from the meat pot.The beans that have been added to the stew are drizzled with a little of the syrup from the cooking meat. Cut up the meat, which is now added to the pot in which the beans are being prepared. Add the sausages and let it boil. At this point add some more beans (from the reserved ones). Only at this point, and after letting it cook a little, add the salt for the first time. Finally add the cabbage and pepper.

Traditionally, it begins to be made very early in the morning, in order to have the meat prepared before it goes to the table, because the flavor is better if the meat is reheated. It goes well with white rice.