Portuguese Feijoada
Chef Tucker
Rated 4.0 stars by 1 users
Author:
Chef Tucker
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Hey everyone, Chef Tucker here! Ready to whip up a delicious Portuguese Feijoada? This comforting dish combines tender pork tenderloin, savory linguica, and smoky bacon, all simmered with white kidney beans and a blend of spices. We're talking layers of flavor with garlic, onions, and pimento paste, finished off with a sprinkle of parsley and Parmesan. Serve it with Portuguese sweet bread for the ultimate comfort meal. Bom apetite! 🍲🧄🥓
Ingredients
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Balinese Truffle Salt
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12 ounces dry white kidney beans (cannellini beans)
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10 ounces Portuguese linguica ❄
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12 ounces pork tenderloin ❄
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2 ounces pork belly or bacon ❄
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5 garlic cloves
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1 each yellow onion
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1 russet potato
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1 medium carrot ❄
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2 tablespoons pimenta moida (Portuguese pimento paste, hot or sweet)
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1 bay leaf ❄
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2 tablespoons olive oil
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2 tablespoons olive oil
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¼ bunch parsley ❄
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1 ½ cups chicken stock ❄
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1 ½ cups water
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1 ounce Parmesan cheese ❄
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Feijoada Spice Mix
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1 teaspoon paprika
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1 teaspoon cumin, ground
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1 teaspoon coriander, ground
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1 teaspoon black pepper, ground
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Cutting board
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Knife
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Large pot
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Microplane
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Medium mixing bowl
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Strainer
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Veg peeler
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Wooden spoon
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Slotted spoon
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Plate with paper towel
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Tuck Tip: Serve this with
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Portuguese sweet bread
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olive or vegetable oil
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Olive oil
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Black pepper
Mise en Place 🔪
Directions
Homework: Night Before you Cook 🕒
Add the dry beans into a mixing bowl and submerge completely in water. Let sit overnight until class.
Prep 🥒
Set all the pork products on a plate lined with paper towels to dry and temper.
Dice the onion. Mince 5 cloves of garlic… or you can measure with your heart!
Lardon the bacon. Cut the pork loin into ½ inch chunks. Cut the linguica into rounds.
Strain the water out of the soaked beans.
How to Cook 🍳
Heat a large pot over medium heat. Once hot, add 2 ounces of olive oil and the lardons of bacon.
Once some of the fat has rendered, turn the heat to high and add in the pork loin and linguica. Season with salt and pepper.
Once browned, turn the heat off and remove the meat with a slotted spoon and set aside.
Return the pot to medium heat and add 2 tablespoons of olive oil. Add the diced onion. Sweat the onion with a pinch of Balinese Truffle salt. Once softened, add the garlic and cook until fragrant.
Add the pimenta moida, cumin, coriander, and paprika. Cook for a minute or so while stirring to amp up the flavor. (“rust” the paste)
Add the meats back in and cook for 2 minutes to coat.
Pour the 1 ½ cup water and 1 ½ cup chicken stock into the pot along with the drained beans and bay leaf. Simmer on medium heat for 15 minutes.
While the pork and beans are cooking, peel and dice the potato and carrot.
Add diced potatoes and carrots, and cook for an additional 15 minutes. The stew will start to thicken due to the starch in the potatoes.
While the stew is simmering, grate the parmesan cheese and finely chop the parsley. Cheese is not traditionally added to this dish, but the Italian in me has a need to cheese everything.
Taste and season the stew as needed.
Once the meat is tender and the stew is jam packed with flavor, spoon yourself a hearty bowl, top with parsley and parmesan cheese. Bom apetite!