Feijoada – How to Make Portuguese Meat and Bean Stew

Add the beans to a large pot. Then, add the whole morcela, farinheira, and chouriço to the pot. Next, add the pork belly, ribs, and 2 bay leaves.

Cover the contents of the pot with boiling water. Place the pot over medium heat and let it simmer for about 20 minutes. After 20 minutes, transfer the sausages to a plate. Then, continue to cook the beans, ribs, and pork belly over medium - to - low heat for about 50 minutes, skimming the surface of the liquid every now and then.

While the beans are cooking, dice the onions, mince the garlic cloves, and slice the carrots.

Place a large frying pan over low heat. Once the pan is hot, add the olive oil, onions, and carrots. Sauté them for about 5 minutes, until the onions start to become translucent.

Add the minced garlic to the frying pan and cook for another 2 minutes, or until it becomes fragrant. Then, add the chopped tomatoes and cook for another 2 minutes.

While the tomatoes are cooking, cut the sausages into thick slices. Once the tomatoes are cooked, add the sliced sausages to the frying pan and sauté them for a couple more minutes. Then, set the contents of the frying pan aside.

Take the pork belly and the pork ribs out of the bean stew. Cut the pork belly into small strips. Use your hands to remove the bones from the ribs; the meat should fall off the bones easily. Return both the cut pork belly and the rib meat to the bean stew.

Combine the sautéed sausages with the bean stew. Stir the stew well. Let it simmer for another 20 minutes, or until the beans are fully cooked and the broth is thick. If the stew seems too thick, add another splash of water.

Season the stew with black pepper and a little salt. Be cautious when adding salt, as the sausages and pork belly already have salt.

Garnish the stew with lots of freshly chopped cilantro. Serve the stew with white rice. Enjoy!