Feijoada à Transmontana

Name: Feijoada à Transmontana
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: Portuguese
Ingredients: 400 g red kidney beans; 400 g pork shoulder; 1 whole smoked ham hock; 200 g sausage; 300 g savoy cabbage; 2 whole onions; 2 whole carrots; 5 cloves garlic; 2 whole tomatoes; 1 tbsp tomato paste; 1 tbsp paprika smoked; 3 whole bay leaves; 3 tbsp olive oil; 150 ml white wine; 2000 ml water; 20 g parsley; 1 tsp salt; 1 tsp black pepper

2h 20minPortugueseMoyen

The hearty bean stew of northern Portugal — red kidney beans simmered with smoky pork, sausage and cabbage into a thick, deeply savoury one-pot. Slow food at its most generous.

620

Calories

38g

Protein

30g

Fat

48g

Carbs

6 servings

400 g red kidney beans
400 g pork shoulder
1 whole smoked ham hock
200 g sausage
300 g savoy cabbage
2 whole onions
2 whole carrots
5 cloves garlic
2 whole tomatoes
1 tbsp tomato paste
1 tbsp paprika smoked
3 whole bay leaves
3 tbsp olive oil
150 ml white wine
2000 ml water
20 g parsley
1 tsp salt
1 tsp black pepper

Portuguese High Protein Gluten Free Meal Prep