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Feijoada à Portuguesa (Portuguese Bean Stew with Smoked Ham Hock)

Feijoada à Portuguesa (Portuguese Bean Stew with Smoked Ham Hock)

Under construction — this recipe is still being tested.

A comforting, rich stew of smoked ham hock, sausages, and beans in a deeply flavorful sauce. Unlike the Brazilian version, which uses black beans, the Portuguese style often uses red or white beans and includes a variety of cured meats.

CategoryStew, Main Course
CuisinePortuguese
Yield1 ¾ servings2 ⅓ servings3 ½ servings7 servings14 servings21 servings28 servings
Scale
1 ¾ servings2 ⅓ servings3 ½ servings7 servings14 servings21 servings28 servings
Stew, Main CoursePortugueseYield 1 ¾ servingsScaled Quarter — ¼×
Stew, Main CoursePortugueseYield 2 ⅓ servingsScaled Third — ⅓×
Stew, Main CoursePortugueseYield 3 ½ servingsScaled Half — ½×
Stew, Main CoursePortugueseYield 7 servingsScaled Original — 1×
Stew, Main CoursePortugueseYield 14 servingsScaled Double — 2×
Stew, Main CoursePortugueseYield 21 servingsScaled Triple — 3×
Stew, Main CoursePortugueseYield 28 servingsScaled Quadruple — 4×

Ingredients

Tap one to check it off

Meats

  • ?
  • ?
  • ?
  • ?
  • ?

Beans (choose one type)

  • ?
  • ?

Vegetables

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Seasonings & Other

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Instructions

Prepare the Beans & Ham Hock

  1. If using dried beans, soak them overnight and drain.
  2. In a large pot, place the smoked ham hock and cover with water. Simmer for about 1.5 hours, until tender.
  3. Remove the ham hock, let it cool, and shred the meat, discarding the bones. Set aside the cooking liquid.

Cook the Meats

  1. In a separate pot, heat the olive oil over medium heat.
  2. Add the pork belly and pork ribs (if using), and cook until browned.
  3. Add the chouriço and cook for a few minutes to release its flavor.
  4. Remove the meats and set aside.

Make the Stew Base

  1. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  2. Add the tomatoes, white wine, bay leaves, smoked paprika, black pepper, and cumin. Cook until the tomatoes break down.

Simmer Everything Together

  1. Return the shredded ham hock, browned meats, and chouriço to the pot.
  2. Add the beans and the reserved ham hock broth (or water).
  3. Simmer for 30-40 minutes, until the flavors meld.
  4. If using morcela, add it during the last 10 minutes, so it doesn't break apart.
  5. If adding carrot or cabbage, stir them in during the last 15 minutes.

Serving

  1. Remove the bay leaves.
  2. Garnish with fresh parsley or cilantro.
  3. Serve with white rice and crusty Portuguese bread (pão alentejano).

Ingredients

Tap one to check it off

Meats

  • ?
  • ?
  • ?
  • ?
  • ?

Beans (choose one type)

  • ?
  • ?

Vegetables

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Seasonings & Other

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Instructions

Prepare the Beans & Ham Hock

  1. If using dried beans, soak them overnight and drain.
  2. In a large pot, place the smoked ham hock and cover with water. Simmer for about 1.5 hours, until tender.
  3. Remove the ham hock, let it cool, and shred the meat, discarding the bones. Set aside the cooking liquid.

Cook the Meats

  1. In a separate pot, heat the olive oil over medium heat.
  2. Add the pork belly and pork ribs (if using), and cook until browned.
  3. Add the chouriço and cook for a few minutes to release its flavor.
  4. Remove the meats and set aside.

Make the Stew Base

  1. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  2. Add the tomatoes, white wine, bay leaves, smoked paprika, black pepper, and cumin. Cook until the tomatoes break down.

Simmer Everything Together

  1. Return the shredded ham hock, browned meats, and chouriço to the pot.
  2. Add the beans and the reserved ham hock broth (or water).
  3. Simmer for 30-40 minutes, until the flavors meld.
  4. If using morcela, add it during the last 10 minutes, so it doesn't break apart.
  5. If adding carrot or cabbage, stir them in during the last 15 minutes.

Serving

  1. Remove the bay leaves.
  2. Garnish with fresh parsley or cilantro.
  3. Serve with white rice and crusty Portuguese bread (pão alentejano).

Ingredients

Tap one to check it off

Meats

  • ?
  • ?
  • ?
  • ?
  • ?

Beans (choose one type)

  • ?
  • ?

Vegetables

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Seasonings & Other

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Instructions

Prepare the Beans & Ham Hock

  1. If using dried beans, soak them overnight and drain.
  2. In a large pot, place the smoked ham hock and cover with water. Simmer for about 1.5 hours, until tender.
  3. Remove the ham hock, let it cool, and shred the meat, discarding the bones. Set aside the cooking liquid.

Cook the Meats

  1. In a separate pot, heat the olive oil over medium heat.
  2. Add the pork belly and pork ribs (if using), and cook until browned.
  3. Add the chouriço and cook for a few minutes to release its flavor.
  4. Remove the meats and set aside.

Make the Stew Base

  1. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  2. Add the tomatoes, white wine, bay leaves, smoked paprika, black pepper, and cumin. Cook until the tomatoes break down.

Simmer Everything Together

  1. Return the shredded ham hock, browned meats, and chouriço to the pot.
  2. Add the beans and the reserved ham hock broth (or water).
  3. Simmer for 30-40 minutes, until the flavors meld.
  4. If using morcela, add it during the last 10 minutes, so it doesn't break apart.
  5. If adding carrot or cabbage, stir them in during the last 15 minutes.

Serving

  1. Remove the bay leaves.
  2. Garnish with fresh parsley or cilantro.
  3. Serve with white rice and crusty Portuguese bread (pão alentejano).

Ingredients

Tap one to check it off

Meats

  • ?
  • ?
  • ?
  • ?
  • ?

Beans (choose one type)

  • ?
  • ?

Vegetables

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Seasonings & Other

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Instructions

Prepare the Beans & Ham Hock

  1. If using dried beans, soak them overnight and drain.
  2. In a large pot, place the smoked ham hock and cover with water. Simmer for about 1.5 hours, until tender.
  3. Remove the ham hock, let it cool, and shred the meat, discarding the bones. Set aside the cooking liquid.

Cook the Meats

  1. In a separate pot, heat the olive oil over medium heat.
  2. Add the pork belly and pork ribs (if using), and cook until browned.
  3. Add the chouriço and cook for a few minutes to release its flavor.
  4. Remove the meats and set aside.

Make the Stew Base

  1. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  2. Add the tomatoes, white wine, bay leaves, smoked paprika, black pepper, and cumin. Cook until the tomatoes break down.

Simmer Everything Together

  1. Return the shredded ham hock, browned meats, and chouriço to the pot.
  2. Add the beans and the reserved ham hock broth (or water).
  3. Simmer for 30-40 minutes, until the flavors meld.
  4. If using morcela, add it during the last 10 minutes, so it doesn't break apart.
  5. If adding carrot or cabbage, stir them in during the last 15 minutes.

Serving

  1. Remove the bay leaves.
  2. Garnish with fresh parsley or cilantro.
  3. Serve with white rice and crusty Portuguese bread (pão alentejano).

Ingredients

Tap one to check it off

Meats

  • ?
  • ?
  • ?
  • ?
  • ?

Beans (choose one type)

  • ?
  • ?

Vegetables

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Seasonings & Other

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Instructions

Prepare the Beans & Ham Hock

  1. If using dried beans, soak them overnight and drain.
  2. In a large pot, place the smoked ham hock and cover with water. Simmer for about 1.5 hours, until tender.
  3. Remove the ham hock, let it cool, and shred the meat, discarding the bones. Set aside the cooking liquid.

Cook the Meats

  1. In a separate pot, heat the olive oil over medium heat.
  2. Add the pork belly and pork ribs (if using), and cook until browned.
  3. Add the chouriço and cook for a few minutes to release its flavor.
  4. Remove the meats and set aside.

Make the Stew Base

  1. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  2. Add the tomatoes, white wine, bay leaves, smoked paprika, black pepper, and cumin. Cook until the tomatoes break down.

Simmer Everything Together

  1. Return the shredded ham hock, browned meats, and chouriço to the pot.
  2. Add the beans and the reserved ham hock broth (or water).
  3. Simmer for 30-40 minutes, until the flavors meld.
  4. If using morcela, add it during the last 10 minutes, so it doesn't break apart.
  5. If adding carrot or cabbage, stir them in during the last 15 minutes.

Serving

  1. Remove the bay leaves.
  2. Garnish with fresh parsley or cilantro.
  3. Serve with white rice and crusty Portuguese bread (pão alentejano).

Ingredients

Tap one to check it off

Meats

  • ?
  • ?
  • ?
  • ?
  • ?

Beans (choose one type)

  • ?
  • ?

Vegetables

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Seasonings & Other

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Instructions

Prepare the Beans & Ham Hock

  1. If using dried beans, soak them overnight and drain.
  2. In a large pot, place the smoked ham hock and cover with water. Simmer for about 1.5 hours, until tender.
  3. Remove the ham hock, let it cool, and shred the meat, discarding the bones. Set aside the cooking liquid.

Cook the Meats

  1. In a separate pot, heat the olive oil over medium heat.
  2. Add the pork belly and pork ribs (if using), and cook until browned.
  3. Add the chouriço and cook for a few minutes to release its flavor.
  4. Remove the meats and set aside.

Make the Stew Base

  1. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  2. Add the tomatoes, white wine, bay leaves, smoked paprika, black pepper, and cumin. Cook until the tomatoes break down.

Simmer Everything Together

  1. Return the shredded ham hock, browned meats, and chouriço to the pot.
  2. Add the beans and the reserved ham hock broth (or water).
  3. Simmer for 30-40 minutes, until the flavors meld.
  4. If using morcela, add it during the last 10 minutes, so it doesn't break apart.
  5. If adding carrot or cabbage, stir them in during the last 15 minutes.

Serving

  1. Remove the bay leaves.
  2. Garnish with fresh parsley or cilantro.
  3. Serve with white rice and crusty Portuguese bread (pão alentejano).

Ingredients

Tap one to check it off

Meats

  • ?
  • ?
  • ?
  • ?
  • ?

Beans (choose one type)

  • ?
  • ?

Vegetables

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Seasonings & Other

  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?
  • ?

Instructions

Prepare the Beans & Ham Hock

  1. If using dried beans, soak them overnight and drain.
  2. In a large pot, place the smoked ham hock and cover with water. Simmer for about 1.5 hours, until tender.
  3. Remove the ham hock, let it cool, and shred the meat, discarding the bones. Set aside the cooking liquid.

Cook the Meats

  1. In a separate pot, heat the olive oil over medium heat.
  2. Add the pork belly and pork ribs (if using), and cook until browned.
  3. Add the chouriço and cook for a few minutes to release its flavor.
  4. Remove the meats and set aside.

Make the Stew Base

  1. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  2. Add the tomatoes, white wine, bay leaves, smoked paprika, black pepper, and cumin. Cook until the tomatoes break down.

Simmer Everything Together

  1. Return the shredded ham hock, browned meats, and chouriço to the pot.
  2. Add the beans and the reserved ham hock broth (or water).
  3. Simmer for 30-40 minutes, until the flavors meld.
  4. If using morcela, add it during the last 10 minutes, so it doesn't break apart.
  5. If adding carrot or cabbage, stir them in during the last 15 minutes.

Serving

  1. Remove the bay leaves.
  2. Garnish with fresh parsley or cilantro.
  3. Serve with white rice and crusty Portuguese bread (pão alentejano).