Feijoada à Transmontana is the most traditional and popular style of Portuguese feijoada and was the basis for all other feijoadas, including those in Brazil. It originated in the Northern region of Portugal and has been an integral dish of Portuguese gastronomy since. This dish is perfect for a large amount of guests and is a meaty dish combining different Portuguese flavors and spices. This is absolutely my favorite version of feijoada and is sure to impress. It takes a bit of time and preparation to make, so make sure to follow the directions closely.
2 lbs baby back ribs
2 lbs chourico sausage
1 lb blood sausage “morcella” (This is optional if you can not find it locally)
1 lb pork belly
2 carrots sliced
2 onions minced
4 garlic cloves chopped
1 tablespoon butter
1/4 cup olive oil
2 bay leaves
1 tsp sweet paprika
1 tsp cumin powder
2 32 oz cans cooked kidney beans
1/2 cup crushed tomatoes
2 lbs pork hocks, knuckles, or ears (you can get these at a butcher)
Salt and Pepper to taste
1) The night before cooking, coat the ribs with salt, wash the pig parts in cold water, salt them, and store in fridge overnight to absorb the salt.
2) The next day, cook the pig parts in a large saucepan with 2 cups water until they are soft and tender. Reserve one cup of the broth.
3) Now in a large saucepan cook the onions, garlic cloves, and bay leaf in the olive oil for about 5 min.
4) Add the ribs, pork belly, and paprika. Let them cook for about 5 minutes on medium heat.
5) Add 1 cups of the reserved broth from the pig parts to the pan and let the ribs cook for another 20 minutes, stirring occasionally.
6) Add the rest of the meats, chopped cabbage, carrots, crushed tomatoes, and butter.
7) Stir gently and let them cook on medium heat for about 20 minutes. Add the kidney beans and blood sausage, and cook for another 13-15 minutes.
8) See if the meats are tender and done, let it simmer on low heat for a couple more minutes.
9) Once done, season with salt and pepper to taste. Serve while hot.