Beans Stew with Chorizo


Feijoada, It’s a dish that is widely eaten in Portugal. It is a bean stew cooked with pork, beef or seafood. But in this video, we are going to make it with Chouriço and vegetables. That is very typical in Portugal. Feijoada is very easy to make and delicious. Please try!


Ingredients

200g dry white beans

200g Chouriço

150g Carrot

250g Savoy Cabbage or other green

300ml Tomato sauce

2 medium sized tomatoes

2 small sized Onions or 1 big sized

2 Bay leaves

6 cups of water

1 ½ cube of Chicken stock

1 tsp salt or to taste

3 tbsp Olive oil

½ tsp black Pepper

4 large cloves of Garlic

120ml white Wine

½ tsp Lemon zest

2 tbsp chopped green Coriander


How to make:-


  1. 200grams of white Beans. Put it into a deep bowl. Pour into water 3 inches above the beans. Soak it for about 4 hours or better overnight.

  2. After 4 hours remove the water from it and put the beans into a pressure cooker to stew.1 carrot, peel it then chop it up into a cm thick slice then put into the pressure cooker. Along with one bay leaf, ½ tsp Salt and 6 cups of water diluted with 1 cube and ½ Chicken stock. You can use only water if you don’t want to use the stock. Put the lid on the tide then cook. First 5 minutes cook it on high heat to boil then reduce the heat to medium and cook it for 15 to 20 minutes. After the Beans cooked. Turn off the heat and remove the pressure cooker from the stove to cool it down.

  3. Meanwhile mince 4 cloves of garlic 2 small sized Onions. Chop them up finely. If you have one large Onion that will do. 2 medium sized Tomatoes, deseed and chop them up in small cubes. Savoy Cabbage in Portuguese is Couve Lombarda, chop it up and set aside. And chop the Chouriço up to 1 cm thick and keep it aside. If you don’t get chouriço then you can use sausages.

  4. The pressure cooker is cold, let’s check it out.The beans and the carrot are stewed very well. If you cook soft enough now you just need to cook a few minutes with the Chouriço later. Remove bay leaves if you like and set aside.

  5. Heat a pot on medium heat with 3 tbsps of Olive Oil. Put the Garlic and bay leaf. Stir to release garlicky flavor for about 10 seconds then the Onion. Cook, mixing it until it gets translucent.

  6. Once the Onion has got translucent. Add the tomato sauce and the chopped tomatoes. Combine them very well and let it cook for about 4 minutes. It reduces the acidic taste of the Tomato sauce and the chopped tomato is going to cook soft. Mix if needed.

  7. Afterwards, you can see the Tomato cooked well. Now add in the chopped Chouriço and combine well.

  8. Next white Wine, combine it very well again and let it evaporate the alcohol for about 5 minutes.

  9. Once the alcohol has evaporated, all the chopped cabbage goes in. Combine it very well. Cover with the lid on and let it cook for about 5 more minutes. Mix it if it is needed.

  10. After 5 minutes, let’s see the Cabbage. It looks soft. Give a quick mix.

  11. Next, time to add the stewed beans and the Carrot. All goes into the pot. Combine it gently, remove the bay leaf and let it boil.Then cook it for about 2 minutes. Because beans are already cooked well done, there is no need to cook for a long time.

  12. Next season with chopped green Coriander and black Pepper. Combine them well. Finally, adjust the Salt to taste and grate some lemon zest. Combine thoroughly and give a final taste and Feijoada de Chouriço is ready.


Transfer to a serving dish if you like, garnish with chopped Coriander and enjoy!


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