Feijoada à Transmontana — Print Recipe

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.

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.