• p20


    750g of black beans

    15g of salt

    450g of pancetta, diced

    1 pigs tongue, skin removed

    450g of pork sausages

    450g of rack of pork spare ribs

    600g of smoked pork sausage

    2 pig's trotters

    225g of unsmoked bacon

    vegetable oil

    2 large onions, finely diced

    3 garlic cloves, crushed

    4g of ground cumin


    Wash and soak the beans overnight in cold water. In a separate container, soak the tongue in cold water

    Drain the beans, place in a large pan and cover with fresh cold water. Add the tongue, pig's trotters, bacon, pancetta and spare ribs. Bring to a gentle simmer, cover and cook for 2 1/2 hours

    Slice both sausages into small chunks and add into the stew 30 minutes towards the end of cooking time. Ensure the beans are covered completely during cooking by adding more water as necessary

    About 30 minutes before serving, heat the oil in a large frying pan and gently sauté the onions and garlic, then add the cumin. Stir in 2 ladles of the beans and mash with a wooden spoon to form a rough purée

    Pour another 2 ladles of bean liquor into the mashed bean mix and simmer until the mixture thickens. Once thick, add this to the original pot of beans and meat and stir gently to achieve a thicker consistency. Season to taste

    Divide the Feijoarda across each plate. Serve with kale, as per tradition, cabbage or chicory and boiled rice