Slow-simmered bean, cabbage and pork stew (Feijoada) from My Lisbon: A Cookbook from Portugal's City of Light (page 138) by Nuno Mendes

  • carrots
  • celery
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  • EYB Comments

    Dried beans require soaking overnight. Requires cooking for 2-2.5 hours. Can substitute tinned beans for dried beans, tomatoes for tinned chopped tomatoes, and black pudding for morcela sausages. See recipe for dried bean suggestions. See recipe for variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried beans require soaking overnight. Requires cooking for 2-2.5 hours. Can substitute tinned beans for dried beans, tomatoes for tinned chopped tomatoes, and black pudding for morcela sausages. See recipe for dried bean suggestions. See recipe for variations.

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