Feijoada à Transmontana

Name: Feijoada à Transmontana
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 500g dried white beans, soaked overnight; 300g beef chuck, cubed; 4 chicken drumsticks; 200g alheira sausage (traditional bread sausage, beef-based); 2 carrots, diced; 2 potatoes, diced; 1 onion, diced; 4 cloves garlic, minced; 2 bay leaves; 1 tbsp sweet paprika; 3 tbsp olive oil; Salt and pepper; Fresh parsley

Feijoada à Transmontana (fay-zhoh-AH-dah ah tranzh-mon-TAH-nah)

Trás-os-Montes Bean Stew

⏱ Prep Time 12 hours soaking + 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 442 kcal

A robust, warming bean stew from Portugal's mountainous interior, loaded with white beans, beef, chicken, and vegetables, slow-cooked until the broth is thick and deeply savory.

Nutrition & Info

Protein 32.0g

Carbs 38.0g

Fat 18.0g

Protein Carbs Fat

Dietary

nut-free

Equipment Needed

large heavy pot colander

Presentation Guide

Vessel: deep clay bowl

Garnishes: parsley, olive oil drizzle

Accompaniments: crusty bread, white rice

Ingredients

500g dried white beans, soaked overnight
300g beef chuck, cubed
4 chicken drumsticks
200g alheira sausage (traditional bread sausage, beef-based)
2 carrots, diced
2 potatoes, diced
1 onion, diced
4 cloves garlic, minced
2 bay leaves
1 tbsp sweet paprika
3 tbsp olive oil
Salt and pepper
Fresh parsley

Instructions

1
Drain soaked beans and place in a large pot with bay leaves. Cover with cold water by 5cm and bring to a boil.
2
Add beef cubes and chicken drumsticks. Simmer for 1 hour, skimming foam occasionally.
3
Add carrots, potatoes, onion, garlic, and paprika. Cook 30 minutes.
4
Slice alheira sausage and add to the pot. Cook 15 more minutes.
5
The beans should be creamy and the broth thick. Season with salt and pepper.
6
Drizzle with olive oil, scatter with parsley, and serve in deep bowls with crusty bread.

💡

Did You Know?

Trás-os-Montes is so remote that locals joke it is the place "behind the mountains and behind the other mountains" — and their feijoada is equally hearty and substantial.

Chef's Notes

Equipment Tips

large heavy pot
colander

Garnishing

parsley, olive oil drizzle

Accompaniments

crusty bread, white rice

The Story Behind Feijoada à Transmontana

Feijoada à transmontana comes from Portugal's most isolated region, Trás-os-Montes (literally "beyond the mountains"), where harsh winters demanded substantial, calorie-rich meals. The stew reflects the region's self-sufficient agricultural tradition, combining preserved meats with beans and root vegetables. Unlike Brazilian feijoada, the Portuguese original uses white beans and a lighter broth.

🕐 Traditionally enjoyed winter lunch 📜 Origins: Traditional Trás-os-Montes

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