Pork-uguese Perfection
Slow-Simmered Pork and Black Bean Stew Over Fluffy Rice
2 hours 30 minutes
Serves 4
DinnerPortugueseGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Welcome to the Portuguese countryside, no passport required. This feijoada is a rustic, flavor-packed stew that turns simple pork into something worth gathering around the table for (and yes, we’re cooking the beans right in the porky goodness).
Equipment needed
- Dutch oven or heavy pot
Ingredients
Yield
4
Instructions
- 01In a large Dutch oven, heat olive oil over medium-high heat. Add pork in batches, browning on all sides. Remove browned pork and set aside.
- 02Lower heat to medium. Add onion, carrot, and celery. Cook, stirring, until softened and golden, about 8 minutes.
- 03Stir in garlic, smoked paprika, and tomato paste. Cook until fragrant, about 1 minute.
- 04Pour in white wine to deglaze the pot, scraping up brown bits from the bottom.
- 05Return pork (and any juices) to the pot along with black beans, bay leaves, salt, black pepper, and chicken broth. Bring to a simmer.
- 06Cover and cook on low heat for 1 hour. Remove lid and continue simmering, uncovered, for another hour, stirring occasionally.
- 07While the stew finishes, cook rice according to package instructions.
- 08Remove bay leaves from the stew. Taste and adjust salt if needed.
- 09To serve, mound rice into bowls, ladle pork feijoada over, and sprinkle with chopped parsley.
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