Crock Pot (Feijoada À Transmontana)
“Feijoada originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used. During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available. This dish is great served with classic rice and Portuguese Bread.”
Antonio Seabra
Crock Pot (Feijoada À Transmontana)
Rated 4.7 stars by 3 users
Category
Dinner, Lunch
Servings
8
Prep Time
80 minutes
Cook Time
80 minutes
Calories
394
Author:
Antonio Seabra
“Feijoada originated around the 14th century in the Northern region of Portugal.
Generally, Feijoada is made with white beans but in the Tras os Montes region,
red kidney beans are used. During that time meat was scarce, so the poor
peasants began using every part of the pig as a staple in their diets along with
beans and cabbage which were easily available.
This dish is great served with classic rice and Portuguese Bread.”
Bon appetit
Antonio Seabra
Ingredients
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2 cups dried red kidney beans.
2 pork hocks, seasoned liberally with salt and pepper.
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1 (16oz) pkg Corte’s smoked bacon, diced.
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7 ounces cubed cooked ham
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1 yellow onion, diced.
- 2 links pork sausage, casings removed and sliced
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4 carrots, peeled and diced.
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1 smoked sausage, sliced.
2 cups vegetable stock.
½ cup Casa Americo white wine.
½ savoy cabbage, cored and sliced.
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2 bay leaves.
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Salt .
Pepper.
Directions
Soak the dried red kidney beans in water overnight. In the morning, drain and set aside.
Liberally salt and season the pork hocks on all sides. Place in a container and cover with plastic wrap. Refrigerate overnight.
In a large skillet, place the diced bacon directly in the pain and turn on the heat to medium-high. Lower the heat down to medium-low when the fats start seeping out the bacon and cook until desired finish. When done, remove the bacon from the pan and set aside.
Place the pork hocks in the bacon fat and brown on all sides. Set aside when finished.
Place the bacon, beans, onion and carrots in the bottom of the crock pot with the wine and stock. Place the pork hock and sausage on top of the bean mixture. Add the bay leaves and place the cabbage on the top until the crock pot is filled.
Turn on the crock pot and set to Low for 12 hours. You can check at 8 hours if you’d like.The hock should be tender and can be cut with a spoon. Serve with white rice.
Nutrition
Calories 394, Carbs 27 grams, Fiber 2.5 grams, Sugar 3.9 grams, Fat 15 grams, Saturated Fat 20 grams, Cholesterol 50 milligrams
Comments
Awesome!!
