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Portuguese Feijoada Class Page

Chef Tucker
Cook time: 120 minutes
Servings: 2
Difficulty: Intermediate

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Before you start

  1. Night Before the Class
  2. Add the dry beans into a mixing bowl and submerge completely in water. Let sit overnight until class.

What you'll learn

  • Learn how to balance various ingredients like different types of meats, beans, and seasonings to create a harmonious and flavorful dish.
  • Discover the origins of this traditional dish, its historical significance, and how it has evolved over time.
  • Know the importance of patience and the benefits of slow cooking in bringing out the best in the ingredients. This dish includes a slow-cooking process to tenderize the meats and develop deep flavors.

Mise En Place

Knife
Paper Towels
Strainer
Chopping Board
Plate
Slotted Spoon
Wooden Spoon
Large Pot with Lid
Microplane
Peeler
Spoon
Bowl

Shopping List

Dry white kidney beans, 12 oz

Portuguese linguica, 10 oz

Pork loin, 12 oz

Pork belly or bacon, 2 oz

Yellow onion, 1x

Garlic, 5 cloves

Russet potato, 1x

Balinese Truffle Salt, to taste

Medium carrot, 1x

Pimenta moida, 2 tbsps (Portuguese pimento paste, hot or sweet)

Paprika, 1 tsp

Ground cumin, 1 tsp

Ground black pepper, 1 tsp

Ground coriander, 1 tsp

Bay leaf, 1x

Parsley, ¼ bunch

Chicken stock, 1 ½ cups

Parmesan cheese, 1 oz

Canola oil, 2 tbsps

Olive oil, 2 tbsps

Water, 1 ½ cups

Prep

  1. Set all the pork products on a plate lined with paper towels to dry and temper.
  2. Dice the onion. Mince 5 cloves of garlic… or you can measure with your heart!
  3. Lardon the bacon. Cut the pork loin into ½ inch chunks. Cut the linguica into rounds.
  4. Strain the water out of the soaked beans.

How to cook

  1. Heat a large pot over medium heat. Once hot, add 2 ounces of canola oil and the lardons of bacon.
  2. Once some of the fat has rendered, turn the heat to high and add in the pork loin and linguica. Season with salt and pepper.
  3. Once browned, turn the heat off and remove the meat with a slotted spoon and set aside.
  4. Return the pot to medium heat and add 2 tablespoons of olive oil. onion. Sweat the onion with a pinch of Balinese Truffle salt. Once softened, add the garlic and cook until fragrant.
  5. Add the pimenta moida, cumin, coriander, and paprika. Cook for a minute or so while stirring to amp up the flavor. (“rust” the paste)
  6. Add the meats back in and cook for 2 minutes to coat.
  7. Pour the 1 ½ cup water and 1 ½ cup chicken stock into the pot along with the drained beans and bay leaf. Simmer on medium heat for 15 minutes.
  8. While the pork and beans are cooking, peel and dice the potato and carrot.
  9. Add diced potatoes and carrots, and cook for an additional 15 minutes. The stew will start to thicken due to the starch in the potatoes.
  10. While the stew is simmering, grate the parmesan cheese and finely chop the parsley. Cheese is not traditionally added to this dish, but the Italian in me has a need to cheese everything.
  11. Taste and season the stew as needed.
  12. Once the meat is tender and the stew is jam packed with flavor, spoon yourself a hearty bowl, top with parsley and parmesan cheese. Bom apetite!

From the chef

Chef Tucker is set to showcase the lively flavors of Portugal this December, wrapping up this year's Eat Around The World show! We're talking about a hearty, soul-warming stew filled with a medley of meats, beans, and a blend of spices that'll transport you straight to the cozy kitchens of Portugal. Get ready to savor every spoonful and elevate Chef Tuck's Grandma’s homestyle recipe to the next level!

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