Portuguese Pork Bean and Cabbage Stew ❦ Feijoada à Transmontana "Aldrabada"
The word aldrabada in Portuguese, comes from the word aldrabar, which means to execute poorly, rushed and hurried. I am using the word in a looser way, to mean I haven't exactly made this the old school way, which includes lots of cured meats, soaking of the beans overnight, followed by a long boil with said meats...in short I am giving you a much simplified version of this gorgeous, full of flavour, Portuguese classic.
My "modern" version is ready in under an hour and is just as delicious.
The only requirement for a delicious feijoada is simple, the more flavourful the broth, the more delicious the stew. Using already cooked, canned beans is also a bonus. They will absorb just as much of the flavour as their dry counterparts, since a lot of the flavour absorption is done towards the end of cooking.
Here's a little secret, everyone who has my feijoada thinks I have prepared it in the long, traditional way. They LOVE it, so don't feel guilty for not slaving over the stove, times have changed, but it doesn't mean we can't enjoy our rich traditional dishes any day of the week.
Use my secret meat tenderizing brine, to get the meat super tender in 40 minutes.
*Follow this link: Meat Tenderizing Brine
I hope you try this...it really is comfort food for the soul.
Portuguese Pork Bean and Cabbage Greens Stew "Hurried" ❦ Feijoada à Transmontana "Aldrabada"
45 minutes plus 15 minutes for the brine
700 g. Pork shoulder, *brined and cut into cubes. If you want to skip the brine, then use very tender pork, such as loin, belly, or tenderloin fillet.
100 g. Chouriço (chorizo), casings removed and cut into thin rounds
100 g. Morcela sausage, similar to black pudding in the UK., cut into thin rounds
100 g. Presunto ( prosciutto) or smoked bacon lardons
400 g. Red kidney beans, canned and undrained
400 g. Haricot or Pinto beans, canned and undrained
400 g. Chopped tomatoes, canned and undrained
200 g. Spring greens, cabbage, kale or collard greens, chopped
1 Large onion, chopped
3 Carrots, peeled and cubed
4 Garlic cloves, minced
2 Bay leaves
4 Whole cloves
1/4 tsp. Ground cumin powder
1 tsp. Ground ginger
1 tsp. Sweet paprika, pimenton dulce
60 ml. Extra virgin olive oil
600 ml. Chicken or pork stock, store bought or homemade
175 ml. White or red wine
1 tbsp. Lard*, optional
2 tbsp. Red or white wine vinegar
Salt and pepper to taste
1. In a large stockpot on medium heat, add olive oil, lard (if using), onions, chouriço, morcela sausage, and presunto. Sauté a few minutes, until meats have released their oils and onion is translucent. Add pork, carrots, tomatoes, garlic, bay leaves, cloves, paprika, ginger, and cumin. Stir, add vinegar and wine.
2. Cover and simmer on a low/ medium heat for 30 minutes. After 30 minutes, add undrained beans and greens. Stir, cover and continue to cook for 15 minutes more.
Give everything a stir once in a while and if you feel you need more liquid, add a bit more stock or water.
3. Serve with this Arroz de Forno ❦ Portuguese Oven Baked Rice or side of your choice.
Like most stews, this is even more delicious made ahead. The flavours meld together and intensify.