Azorean Feijoada Recipe. Feijoada is a popular dish originating in Portugal that has become popular all over the world because of its delicious taste and wonderful mix of ingredients and flavors. It has become the main dish of Brazil due to its simplicity to make along with its awesome combination of flavors. This unique variation on the dish is the version coming from the island of São Miguel in Azores, Portugal and it is truly quite delicious. This is a family recipe going back many generations and has been tried and tested for flavor so go ahead and try it out and then tell us what you think!
Ingredients:
2 lbs. Pork loin
2 lbs. kilo dry beans (red or white)
2 onions
4 garlic cloves
1 tablespoon vinegar
paprika to taste
6 tablespoons Portuguese olive oil
2 chourico sausages
1 chicken stock cube
1 tablespoon tomato puree
1 tablespoon butter
Salt and pepper to taste
Directions:
1) If using fresh beans, soak overnight in 2-3 cups water with the tablespoon of vinegar.
2) On the next day in a saucepan, cook the beans in the water on medium heat along with one unsliced onion.
3) Once the beans are done, place them along with the cooked onion in a bowl. Reserve the cooking water and set it aside as well.
4) In a frying pan on medium heat saute the pork loin which has been sliced and cubed in a little olive oil and set it aside once it has browned.
5) Finely slice the other onion and saute it in the frying pan with the tablespoon of butter along with the garlic until golden brown.
6) Add the paprika to taste, tomato puree, salt and pepper to taste and mix well.
7) Return the meat to the pan and add the sliced chourico sausages. Stir well. Cook until done, about 15 minutes on medium to high heat, adding a little water in which the beans were cooked to avoid sticking.
8) Add the beans and onion that were set aside and a little more water if needed as well as the chicken stock cube. Stir it well.
9) Taste it as it cooks. Cook until the beans take on the flavor of the meat and the sauce is thick.
10) Once it is done, pour into a large bowl and serve while hot.
*Pao de Milho makes an excellent accompaniment*
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