Feijoada (Chouriço & Bean Stew)
A slow-simmered Portuguese feijoada of chouriço,pork, and beans, built on time rather than technique. Includes wine pairingnotes.
Ingredients
- ● 1 lb Spanish or Portuguese chouriço (chorizo) sliced into rounds
- ● 1 lb smoked pork shoulder or linguiça cut into chunks
- ● 1 lb dried black or kidney beans soaked overnight (or 2 cans, drained)
- ● 1 small yellow onion diced
- ● 3 cloves garlic minced
- ● 1 bay leaf
- ● 1 tsp smoked pimentón
- ● 1 cup diced tomato
- ● 4 cups water or light stock
- ● Salt and black pepper to taste
- ● Fresh parsley chopped, for finishing
- ● Crusty bread to serve
Instructions
- In a heavy pot, brown the chouriço and pork over medium heat until the fat renders, about 8 minutes. Remove and set aside.
- In the same pot, soften the onion and garlic in the rendered fat, about 4 minutes.
- Stir in the pimentón, tomato, and bay leaf; cook 2 minutes until fragrant.
- Return the meat to the pot. Add the soaked (or canned) beans and water or stock.
- Bring to a simmer, cover partially, and cook 1 to 1½ hours (25 to 30 minutes if using canned beans), until the beans are tender and the broth has thickened slightly.
- Season with salt and pepper to taste. Discard the bay leaf.
- Finish with fresh parsley and serve hot, with crusty bread alongside for the broth.
Notes
Notes
Feijoada improves with a day's rest; the flavors settle and deepen overnight. Reheat gently, adding a splash of water or stock if the stew has thickened too far in the fridge.Wines That Love This Dish
Douro red (Touriga Nacional blend): the pairing at the heart of this stew's Week 37 feature. Firm tannin and dark, violet-edged fruit cut cleanly through the dish's smoke and fat. As this hub grows, additional pairings from future weeks will be added here, each with a short note on why the match works. Tried this recipe?Let us know how it was!