If you’re looking for a meal that brings everyone together from the kids dragging their feet to the table to the grandparents checking their watches, look no further : Feijoada à Portuguesa is the secret weapon ! This hearty stew of beans cooked with a mix of meats, smoked sausages, and a touch of greens is the very definition of generous Portuguese cooking, “put everything on the table and help yourself.”

A bit of history to set the mood

Feijoada has its roots in northern Portugal, mainly in the Minho, Douro, and Trás-os-Montes regions. The idea was simple : a guisado (stew) made with beans (white or red, depending on the area) and pork cuts (ears, tail, feet, ribs) often smoked or salted Over time, it became a Sunday family classic, a true moment of togetherness : you cook slowly, eat late, and share everything.

And just a friendly reminder : while the Brazilian version (black beans + lots of meat) is more famous worldwide, remember, the original one was born right here in Portugal !

The recipe

Ingredients for 6-8 people :

• 500 g dried beans (red or white, your choice)
• 300 g pork shoulder or ribs, cut into large pieces
• 200 g chouriço or smoked linguiça
• 200 g morcela (Portuguese blood sausage) or another local sausage
• 1 pig’s foot or a small piece of pork tail (optional, but super authentic)
• 1 large onion, chopped
• 4-5 garlic cloves, crushed
• 1 bay leaf
• 1-2 carrots, sliced
• 200 g Portuguese cabbage or savoy cabbage, cleaned and finely shredded
• Olive oil, salt, pepper, paprika (or colorau)
• Cooked white rice or rustic bread to serve

Preparation :

1. Soak the beans in cold water for at least 8 hours or overnight.
2. Drain and place them in a large pot with the pork shoulder, pig’s foot (if using), bay leaf, and enough water to cover everything. Bring to a boil, skim if necessary, then reduce the heat.
3. Meanwhile, in a frying pan, sauté the onion and garlic in olive oil until soft. Add the smoked sausages, let them brown slightly, then pour everything into the main pot.
4. Add the carrots. Let it simmer gently for about 1½ to 2 hours, until the beans and meat are tender. Add the cabbage during the last 15-20 minutes of cooking.
5. Adjust seasoning with salt, pepper, and paprika to taste. Remove the bay leaf.
6. Serve hot with white rice or good rustic bread and maybe a drizzle of olive oil on top.

Grandma’s tips & chef’s secrets

• Pick quality beans : a clean, whole bean makes all the difference in texture.
• That little piece of tail or pig’s foot ? Optional… but if you use it, you’ll get extra richness, collagen, and that signature “deep pot” flavor.
• Don’t add the cabbage too early, it’ll lose color and texture. Add it near the end for a fresher touch.
• Love smoky flavor ? Use a well-smoked linguiça or chouriço, it lifts the whole dish without needing too much seasoning.
• Make plenty ! Feijoada tastes even better the next day. Just reheat it slowly and enjoy round two.
• For the perfect pairing : a simple Portuguese red wine (from Alentejo or Douro) or just good bread for soaking up the sauce.

So here it is : Sunday’s on the horizon, you’re looking for a dish that makes the most of leftovers, brings the family together, and makes you say, “Just one more spoonful, please.”

Portuguese Feijoada is ready to win you over, right at the table !