Portuguese Feijoada Recipe De Feijão Branco (Azorean White Kidney Beans Stew)

Portuguese Feijoada Recipe De Feijão Branco (Azorean White Kidney Beans Stew)
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If you love beans, then this traditional authentic Portuguese feijoada recipe de feijão branco, Azorean white kidney beans stew is for you. Insanely delicious and addictive this Portuguese feijoada à transmontana will have everyone calling for seconds.

Feijoada Portuguesa à transmontana or Portuguese Feijoada de feijão branco is a popular easy to make Azorean Portuguese beans stew made with white or red kidney beans, chorizo or Azorean linguica, tripe or pork belly or bacon, pork ribs, pork feet, pork stew, potato, tomato, onion, garlic, and carrots.

What Is Portuguese Feijoada à Transmontana?

In a nut shell, feijoada à transmontana is a Portuguese version of of a North American bean chili. The flavor and meats used to make Portuguese bean chili are different and more premium. Portugal cuisine is known for it’s bold flavor and it definitely show in this Portuguese Chili style feijoada.

Traditional Portuguese feijoada à transmontana is one of my favorites Azorean dishes and was first introduced to me by my husband’s mother who is from the Acores Islands off the coast of Portugal. It was Love at first bite!

This Portuguese feijoada recipe de feijão branco with chorizo, Azorean white kidney beans stew was handed down to me by my wonderful mother in law always makes this when I go over to visit her.

She prepares authentic Portuguese feijoada à transmontana in different ways using a combination of different meat, my favorite variation of her white kidney beans stew is made with chorizo and tripe. Other variations of feijoada she makes are with chourico, pork stew meat, pork ribs, or pork feet.

Let me tell you, that all these feijoada variations are insanely delicious and fulfilling and I’m sure your gonna love this Portuguese bean stew.

Can You Use Red Kidney Beans Instead Of White Bean?

You can adapt this traditional feijoada recipe any way you like by using red kidney beans or black beans instead of white kidney beans. In many regions in Portugal, feijoada à transmontana is actually made with red kidney beans.

Ingredients For Portuguese Feijoada With Chorizo And Tripe

  • 2 cans white kidney beans (540ml each) drained
  • 1 portuguese chorizo or linguisa, cut into rings
  • 450 tripe (cow) (1 pound)
  • 2 large potatoes, cut into small cubes
  • 1 tablespoon fresh lemon juice
  • 1 medium carrot, cut into rings
  • 3 garlic cloves, chopped
  • 1 large onion, chopped and diced
  • 1 large tomato, diced
  • 2 tablespoons pimenta muida (pimento paste), hot or sweet
  • 1 teaspoon paprika
  • 4 tablespoons olive oil
  • 1 tablespoon parsley chopped finely
  • 1/2 teaspoon of salt
  • 3 1/2 cups of water

Ingredients For Portuguese Feijoada With Chorizo, Bacon And Pork Stew Meat

  • 2 cans white kidney beans (540ml each) drained
  • 1 portuguese choizo or linguisa, cut into rings
  • 450 grams pork stew meat (1 pound), cut into pieces or pork ribs
  • 112 grams pork belly or bacon (1/4 pound), cut into pieces
  • 1 medium carrot, cut into rings
  • 3 garlic cloves, chopped
  • 1 large onion, chopped and diced
  • 1 large tomato, diced
  • 2 tablespoons pimenta muida (pimento paste), hot or sweet
  • 1 teaspoon paprika
  • 4 tablespoons olive oil
  • 1 tablespoon parsley chopped finely
  • 1/2 teaspoon salt
  • 3 cups of water

Ready to make this bold Portuguese style chili, feijoada à transmontana? Let’s do it!

How To Make Portuguese Feijoada With Tripe?

  1. Rinse and wash the tripe and cut it into small pieces. Soak in water with 1 tablespoon of lemon juice for 30 minutes.
  2. In a medium size pot, add the olive oil, onions, tomato, garlic and pimenta muida and saute on medium low heat for 2-3 minutes stirring occasionally.
  3. Add the chorizo, tripe, and paprika, stir and cook for 2 minutes coating the meat.
  4. Pour in the water, salt and cook for 25 minutes on medium heat.
  5. Add the beans, potatoes, carrots and cook for additional 20 minutes or until potatoes and tripe are tender and stew begin to thicken slightly.
  6. Add the parsley and simmer for 5 minutes.
  7. Serve and enjoy!

How To Make Portuguese Portuguese Feijoada With Chorizo And Pork Meat?

  1. In a medium size pot, add the olive oil, tomato, onions, garlic and pimenta muida and saute on medium low heat for 2-3 minutes stirring occasionally.
  2. Add the chorizo or linguisa, bacon or pork belly, pork meat stew or ribs and paprika, stir together and cook for 2 minutes coating the meat.
  3. Pour water into the pot and cook for 20 minutes on medium heat.
  4. Add the white kidney beans, cubed potatoes and carrots, then cook for additional 20 minutes or until potatoes are cooked and stew begin to thicken slightly.
  5. Add the parsley and simmer for 5 minutes.
  6. Serve and enjoy!

Traditional Portuguese Feijoada

Gimme Yummy
This hearty traditional Portuguese feijoada is a popular Portuguese and Azorean bean stew that is the is made with chorizo, potatoes, tripe and variety of pork meat.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Lunch
Cuisine Azorean, Brazilian, Portuguese
Servings 4 people
Calories 480 kcal

Ingredients
  

PORTUGUESE FEIJOADA WITH CHORIZO AND TRIPE

  • 2 cans white kidney beans 540ml each drained
  • 1 portuguese chorizo or linguisa cut into rings
  • 450 tripe cow (1 pound)
  • 2 large potatoes cut into small cubes
  • 1 tablespoon fresh lemon juice
  • 1 medium carrot cut into rings
  • 3 garlic cloves chopped
  • 1 large onion chopped and diced
  • 1 large tomato diced
  • 2 tablespoons pimenta muida pimento paste, hot or sweet
  • 1 teaspoon paprika
  • 4 tablespoons olive oil
  • 1 tablespoon parsley chopped finely
  • 1/2 teaspoon of salt
  • 3 1/2 cups of water

PORTUGUESE FEIJOADA WITH CHORIZO, BACON AND PORK STEW MEAT

  • 2 cans white kidney beans 540ml each drained
  • 1 portuguese choizo or linguisa cut into rings
  • 450 grams pork stew meat 1 pound, cut into pieces or pork ribs
  • 112 grams pork belly or bacon 1/4 pound, cut into pieces
  • 1 medium carrot cut into rings
  • 3 garlic cloves chopped
  • 1 large onion chopped and diced
  • 1 large tomato diced
  • 2 tablespoons pimenta muida pimento paste, hot or sweet
  • 1 teaspoon paprika
  • 4 tablespoons olive oil
  • 1 tablespoon parsley chopped finely
  • 1/2 teaspoon salt
  • 3 cups of water

Instructions
 

PORTUGUESE FEIJOADA WITH TRIPE

  • Rinse and wash the tripe and cut it into small pieces. Soak in water with 1 tablespoon of lemon juice for 30 minutes.
  • In a medium size pot, add the olive oil, onions, tomato, garlic and pimenta muida and saute on medium low heat for 2-3 minutes stirring occasionally.
  • Add the chorizo, tripe, and paprika, stir and cook for 2 minutes coating the meat.
  • Pour in the water, salt and cook for 25 minutes on medium heat.
  • Add the beans, potatoes, carrots and cook for additional 20 minutes or until potatoes and tripe are tender and stew begin to thicken slightly.
  • Add the parsley and simmer for 5 minutes.
  • Serve and enjoy!

PORTUGUESE FEIJOADA WITH CHORIZO AND PORK MEAT

  • In a medium size pot, add the olive oil, tomato, onions, garlic and pimenta muida and saute on medium low heat for 2-3 minutes stirring occasionally.
  • Add the chorizo or linguisa, bacon or pork belly, pork meat stew or ribs and paprika, stir together and cook for 2 minutes coating the meat.
  • Pour water into the pot and cook for 20 minutes on medium heat.
  • Add the white kidney beans, cubed potatoes and carrots, then cook for additional 20 minutes or until potatoes are cooked and stew begin to thicken slightly.
  • Add the parsley and simmer for 5 minutes.
  • Serve and enjoy!
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