Main Course
Comment 1

Feijoada (Macanese Style) – Kidney Bean Stew with Pork

feijoada recipe

This is one of my favorite home comfort foods, a Macanese dish which we often had back in Macau – Feijoada. It is a stew made of pork or beef, kidney beans, chorizo, carrots and cabbage. Feijoada is originally a Brazilian and Portuguese dish; it is also a popular dish in the Portuguese colonies such as Macau. Of course the ingredients are different from country to country. The one I made here is based on a Macanese recipe. I use pork here because that is what I am familiar with from home. But feel free to substitute it with beef or even chicken (cooking time will be less if use chicken). Make sure to use good quality free range or organic meat. An easy one-pot, comforting and delicious meal like this one is perfect for this weekend. Happy Mother’s day.

Ingredients:

(serves 6-8)

Adapted from Annabel Jackson, Taste of Macau

  • 500g stew pork meat (e.g. Pork shoulder), cut into small chunks
  • 1 onion, peeled and roughly chopped
  • 50g chorizo, cut into disks
  • 2 carrots cut into small chunks
  • 2 tomatoes cut into small chunks
  • Half a small cabbage, cut into large chunks
  • 1 can (400g) cooked kidney beans, drained and rinsed
  • 2 bay leaves
  • Salt and pepper
  • 500ml good quality chicken or vegetable stock
  • 1 tbsp. Tomato puree
  • Olive oil

In a mixing bowl, add salt and pepper to the pork and allow marinating for about 15 minutes.

Heat a splash of olive oil in a heavy bottom saucepan or casserole on medium heat. When the pan is hot, add the onion and fry for a minute, then tip in the meat and brown for a couple of minutes. Add about 3 tablespoon of stock to deglaze the pan, then throw in the tomatoes, tomato puree and finally the remaining stock. Bring to boil and let it simmer for about 45 minutes.

Then add the chorizo, carrots and beans in the pan, cook for a further 30 minutes, stir occasionally.

Finally, add in the cabbage and cook for about 8 minutes or until the cabbage is just cooked. Check the seasoning. Served with steamed rice and a green salad.

 

This entry was posted in: Main Course

by

I am an interior designer, food writer/blogger and a home cook, have years of experience in restaurant business and dream of becoming a published food writer one day.

1 Comment

  1. Pingback: Arroz de Tomate – Portuguese Tomato Rice | ginger & chorizo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s