top of page

Feijoada de Feijão Preto com Lombinho de Porco e Abóbora Assada ❦ Portuguese Style Black Bean Stew

What inspires you? For me it is reinventing new ways to "modernize" my Portuguese traditional recipes. It doesn't mean I do not respect what they are, it just means times are changing. We are more vegetarian, more vegan, more health conscience than ever before. Yet I still crave my mother's pork ear and trotter filled bean stews, braising away with delectable aromas I could smell two blocks away as I approached from school. I also want something easier than stewing the meat with the beans and of course leaner cuts without jeopardizing flavor. I think this recipe ticks all my boxes. It is fast, healthy and delicious. It can very easily be adapted to vegetarian by omitting or replacing the pork with mushrooms or tofu.. The addition of butternut squash is sweet and delicious and harmonizes perfectly with the smoky sauce. You can serve it along side some wild rice, wilted collard greens or some warm crusty bread.

Perfect Autumn food...

Enjoy xoxoxo

Feijoada de Feijão Preto com Lombinho de Porco e Abóbora Assada ❦ Portuguese Style Black Bean Stew with Pork Tenderloin and Roasted Butternut Squash

Serves 6

Less than 1 hour start to finish

For the stew

1 Pork tenderloin, approx. 500-600 g.

125 ml. Dry white wine

125 ml. Pork or chicken stock

60 ml. Extra virgin olive oil

150 g. Chorizo, casing removed and sliced into thin slices

1 Can chopped tomatoes, 400 g. undrained

1 Large onion, finely chopped

1 Large carrot, diced

2 Bay leaves

6 Cloves of garlic, minced or chopped

2 Sprigs fresh thyme

1 Bunch fresh parsley, chopped to finish to taste

1 Fresh red chili, seeds removed and finely chopped

2 tbsp. Red wine vinegar

1 tbsp. Sweet paprika, pimenton dulce

1 tsp. Ground ginger

1/2 tsp. Ground cumin

Salt and freshly cracked black pepper to taste

For the roasted butternut squash

600 g. Butternut squash, peeled and cut into bite size cubes

1 tbsp. each garlic powder, sweet paprika, ground ginger

60 ml. Extra virgin olive oil

Salt and pepper to taste

1. Pre-heat oven to 200°c/ 390°f.

In a bowl, add butternut squash, garlic, paprika, ginger, salt and pepper. Toss well with 60 ml.( 2 tbsp.) extra virgin olive oil.

Arrange on baking sheet pan and roast for 30-35 minutes.

Remove from oven and set aside.

You can roast the butternut squash ahead of time and save in refrigerator until end of cooking stew.

For the stew

1. In a large stock pot on high heat, add extra virgin olive oil and cubed pork and chorizo. Fry in oil a few minutes, until meat is browned. Add onion and garlic. Sautée a minute more and then add white wine. Stir and add all the remaining ingredients for the stew. Except parsley and butternut squash.

2. Reduce heat to low and cover. Simmer for 40 minutes.

3. After 40 minutes, add reserved butternut squash and parsley, stir and heat through 1 minute.

Serve alongside some steamed white rice or a good crusty bread.

bottom of page