Main course

Feijoada à Transmontana

A robust red-bean stew with pork ribs, belly, and chouriço, finished with Savoy cabbage and carrots.

What you’ll need

• dried red kidney beans: 700 g
• pork ribs: 900 g
• pork belly: 500 g
• chouriço: 300 g
• Savoy cabbage: 500 g
• carrots: 300 g
• water: 1800 ml
• yellow onion: 200 g
• garlic: 20 g
• bay leaves: 2 pcs
• soaking water: 2500 ml
• fine salt: 12 g
• black pepper: 3 g

How to make it

1. Sort and rinse the dried beans and soak them in 2500 ml cold water in the refrigerator for 8-12 hours. Drain the soaking water and rinse again.

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