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 Portuguese rice recipe and Portuguese Bread.
This was the first time I made this recipe in the crock pot and I was so happy with the results that I will be making it this way from now on. The stew cooks itself and the meats come out moist and juicy.
Need 1 large 6 quart crock pot
1 lb baby back ribs (cut into small riblets)
1 lb chourico sausage (sliced into 1 inch slices)
1 lb blood sausage (cut into(if desired)
1 lb presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips
1 lb pig hocks or knuckles, pig ears etc. (optional)
1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)
2 carrots (sliced)
1 large onion finely chopped
2 large cloves garlic chopped
1/4 cup olive oil
2 bay leaves
1 teaspoon salt
2 or 3 large 32 oz cans cooked kidney beans
1 medium ripe crushed tomato
2 cups of chicken or vegetable broth
Day before salt the ribs and pig hocks or knuckles with 2 tablespoons of coarse salt. Leave overnight in the refrigerator to marinate. Note: You can leave the pork in salt for 3 days before cooking.
Add the meats to the onion and brown on all sides.
Turn crock on high. Begin layering; onion mix, the meats, carrots, ham
Top with the cabbage.
Be sure the lid covers the cabbage. Set the timer for 8 hours on high.
After 4 hours stir gently and lower heat to low.
After a few hours check the ribs and pork for doneness. The meat should fall off the bone but intact. The longer it cooks the more flavor it gets. You may need to cook the stew longer or it may be cooked depending on the heat of your crock pot.