Portuguese feijoada | Primary Beans

Name: Portuguese feijoada | Primary Beans
Ingredients: 4 tablespoons extra virgin olive oil; ~10 cilantro stems; 1 medium yellow onion, diced; Kosher salt; 2 large cloves of garlic, minced; 1 tablespoon Portuguese hot pimenta paste; Black pepper; 2 bay leaves; 1 teaspoon of hot paprika; 2 small tomatoes chopped; 1 tablespoon of tomato paste; ½ cup dried Classic Flat White beans; ¼ cup dried Alubia beans; 1 lb stew pork, cut in 1-inch cubes; ½ round of Portuguese chourico, leave whole*; ⅔ lbs Portuguese touchinho (thick cut, lightly salted bacon can be subbed), leave whole; 2 1/2 liters good quality chicken or vegetable stock; ½ cup cabbage shredded thinly; 2 large carrots cut in rounds; ¼ cup of macaroni

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A simple bean stew with Portuguese origins (“feijão” literally means bean), that spread to Brazil and other parts of the world via colonization.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at primarybeans.com.

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Ingredients

4 tablespoons extra virgin olive oil
~10 cilantro stems
1 medium yellow onion, diced
Kosher salt
2 large cloves of garlic, minced
1 tablespoon Portuguese hot pimenta paste
Black pepper
2 bay leaves
1 teaspoon of hot paprika
2 small tomatoes chopped
1 tablespoon of tomato paste
½ cup dried Classic Flat White beans
¼ cup dried Alubia beans
1 lb stew pork, cut in 1-inch cubes
½ round of Portuguese chourico, leave whole*
⅔ lbs Portuguese touchinho (thick cut, lightly salted bacon can be subbed), leave whole
2 1/2 liters good quality chicken or vegetable stock
½ cup cabbage shredded thinly
2 large carrots cut in rounds
¼ cup of macaroni