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Feijoada de Legumes à Portuguesa

Serves 4 to 6 Entree vegetarian

Feijoada de Legumes à Portuguesa

Feijoada de Legumes à Portuguesa is a beloved staple that graces the home tables across Portugal. This dish is not reserved for grand occasions but rather finds its place in the rhythm of everyday life. It showcases the simplicity and abundance of local produce, with ingredients like rich red beans, vibrant carrots, and hearty pumpkin. The recipe captures the essence of Portuguese home cooking, where olive oil is used liberally and salt is measured by instinct rather than spoon.

The flavors mingle into a comforting blend, where sweet paprika and bay leaves infuse warmth, and garlic and onion provide a familiar depth. The savoy cabbage adds a gentle earthiness, while fresh coriander brightens the final dish. Each spoonful is a reminder of the comfort found in humble ingredients, cooked with care and shared without ceremony.

Ingredients

  • 400 gdried red beans — soaked overnight
  • 2carrots — sliced
  • 1turnip — cubed
  • 300 gpumpkin — cubed
  • 200 gsavoy cabbage — shredded
  • 1onion — chopped
  • 5 clovesgarlic — minced
  • 3ripe tomatoes — grated
  • 1 tbspsweet paprika
  • 2bay leaves
  • 6 tbspolive oil
  • 4 tbspfresh coriander — chopped
  • to tastefine sea salt

Method

  1. Begin by soaking 400 g of dried red beans in plenty of water overnight. This will soften them and reduce cooking time. Drain and rinse the beans before using them in the recipe.
  2. Peel and dice 2 carrots, 1 turnip, and 300 g of pumpkin into bite-sized pieces. Cut 200 g of savoy cabbage into strips. Chop 1 onion and mince 5 cloves of garlic. Dice 3 ripe tomatoes. Set all the vegetables aside, ready to use.
  3. In a large pot, heat 6 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, cooking gently until the onion is translucent and the garlic is fragrant. This should take about 5 minutes, ensuring the base is soft and sweet without browning.
  4. Add the diced tomatoes to the pot, stirring them into the onion and garlic mixture. Cook until the tomatoes break down and release their juices, creating a rich base. This should take another 5 minutes, with the mixture becoming saucy.
  5. Stir in 1 tbsp of sweet paprika and 2 bay leaves, allowing their flavors to meld with the tomato mixture. Add the soaked and drained red beans, carrots, turnip, and pumpkin to the pot. Pour in enough water to cover the ingredients, and bring to a gentle simmer.
  6. Cover the pot and let it cook over low heat until the beans are tender and the vegetables are soft but not mushy. This should take about 1 to 1.5 hours. Check occasionally to ensure there is enough liquid, adding more water if necessary.
  7. Once the beans and vegetables are cooked, add the savoy cabbage strips to the pot. Cook for an additional 10 minutes, until the cabbage is tender but still bright green.
  8. Season the feijoada with fine sea salt to taste. Stir in 4 tbsp of fresh coriander just before serving. Bring the dish to the table warm, accompanied by good bread for a true Portuguese home-style meal.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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