Beans with pork – feijão com carne de porco
This is not a feijoada but the principals of cooking beans with pork producing a flavoursome dish of beans is the same. This is one way of making a small amount of meat go further. The meat and beans can be eaten as a meal, and leftover tasty beans can be used in salads or refried. The pork is also very good shredded into sautéed potatoes.
I gave the pork my Granny’s treatment, marinated in dry white wine, garlic, bay leaves and white pepper overnight.
Add the soaked beans, pork and vegetables to a large pan, bring it to a boil and keep it at a gentle boil.
Once cooked if you’re keeping some of the dish overnight in the fridge you can remove the fat that accumulates on the top. Be wise like my Granmother and use this pork fat for frying potatoes, delicious.
Sauteed potatoes with the pork.
Beans with pork
If using a smoked piece of bacon it will add a subtle smokiness to the beans.
- 1 kg / 2 lbs beans, soaked for 12 hrs
- 400g-600g / 14 oz – 1 1/4 lb bacon smoked or unsmoked in one piece
- 1 kg – 1 1/2 kg / 2 lbs – 3 1/4 lbs pork ribs
- 1 onion
- 2 carrots
- 2 celery sticks – optinal
- 2 bayleaves
- 4 sprigs of thyme
- 1 teaspoon of salt
I’ve only added 1 tsp of salt but depending on how salty your bacon is and how much water you have, taste it and see.
Add the soaked beans, pork and vegetables to a very large pan, add plenty of water. Bring them to a boil and keep it at a gentle boil. Cook for 1 1/2 – 2 hrs until the beans are cooked.