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Meat, European

Portuguese feijoada with rice

Portuguese feijoada is a red bean stew simmered with smoked bacon, pork and chouriço, served with white rice. It serves 4, takes 2 hours, has a medium difficulty level, and costs about €3.30 per person. The key to success is desalting the smoked meats first and letting the stew simmer long enough for all the flavors to come together.

Tonight, a feijoada just like in Portugal, red beans simmered with pork, chouriço and cabbage, served with white rice.

Portuguese feijoada with rice
Total time
2 h
Difficulty
Medium
Cost per person
€3.30
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Portuguese feijoada is built on tender red beans soaked in the smoky flavor of bacon and the mild heat of chouriço. The broth thickens on its own as it cooks, carried by pork shoulder that turns meltingly soft and cabbage that adds just enough freshness to balance the richness.

This is a Sunday dinner or a winter weeknight dish, the kind that simmers away while the house gets on with other things. Kids tend to love the white rice and soft meat, and the stew works well for a big family meal where everyone goes back for seconds. Mon Chou likes to double the batch, since it's even better reheated the next day.

The ingredients

4 people

Pantry

  • Jarred red beansoften in the pantry 800 g
  • Bay leavesoften in the pantry 2
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked bacon 300 g
  • Chouriço or chorizo 200 g
  • Pork shoulder 300 g

Fruits and vegetables

  • Green cabbage 0.5
  • Onion 1
  • Garlic 3 cloves
  • Carrots 2

The step by step recipe

  1. Cut the pork into large chunks and brown it with the smoked bacon in a Dutch oven with the olive oil. 12 min

    The meats should color well, that's the base of the flavor.

  2. Add the onion, garlic and diced carrots, cook for a few minutes, then cover with water, add the bay leaves and let it simmer. 40 min

    Skim the surface at the start, the broth will stay clear.

  3. Add the sliced chouriço and the drained beans, and keep cooking over low heat. 25 min

    Mash a few beans against the side of the pot to thicken the broth.

  4. Add the shredded cabbage and cook until tender. 15 min

    The cabbage adds a fresh touch and lightens the dish.

  5. Cook the rice in salted water, drain it, and serve with the hot feijoada. 12 min

    The dish tastes even better reheated the next day, so consider doubling it.

Our tips to get it right

  • Pick jarred red beans over standard canned ones, they hold their shape better during the long simmer.
  • Taste the broth before adding salt, the bacon and chouriço already bring plenty of it.
  • Keep the stew at a gentle simmer rather than a rolling boil, the meat stays tender and the broth stays clear.

The variations

  • Swap the pork shoulder for beef stewing meat for a heartier version.
  • For a vegetarian take, skip the meats and chouriço, and build flavor with smoked paprika and a well seasoned vegetable broth.
  • To save time, use precooked red beans and cut the simmering time to 30 minutes after adding the chouriço.

What to serve it with

  • Plain white rice
  • Orange wedges for dessert
  • Crusty bread for the broth

Storage

Feijoada keeps for 3 days in the fridge in a sealed container, and it usually tastes even better the next day. It freezes well for up to 2 months, ideally without the rice. Reheat gently on the stovetop, adding a splash of water if the broth has thickened too much.

Questions about this dish

Do you need to desalt the meats before cooking feijoada?

Yes, if the bacon or salted pork tastes very salty. Simmer them once in fresh water first, then discard that broth before continuing with the recipe.

Can you use dried beans instead of jarred red beans?

Yes, but you'll need to soak them overnight and precook them for about an hour before adding them to the pot. Jarred beans stay simpler for a weeknight dinner.

Can feijoada be made ahead of time?

Yes, it's actually recommended, the flavors deepen after a night in the fridge. Make it the day before and reheat gently, cooking the rice fresh when you serve it.

Is cabbage essential in this feijoada?

It's not required, but it adds a fresh note that lightens the dish against the smoky meats. You can swap it for spinach stirred in at the very end of cooking.

How long does it take to make a Portuguese feijoada with white rice?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Portuguese feijoada with white rice?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Portuguese feijoada with white rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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