Recipes.

Feijoada Assado

By Ross Dobson


I Quit Sugar - Pork and Bean Stew
  • 4 servings
  • Prep - 30 mins
    Cooking - 4 hours
  • Total - 4 hours 30 mins
I Quit Sugar - Pork and Bean Stew

Even the most basic Portuguese dishes can make you feel like a supremely talented cook. Rarely do these cuisines call for complicated techniques or a lengthy list of ingredients. This is an honest way to cook, and using a few simple key ingredients you can unlock the door to big, hearty flavours and comfort food like no other.  

Servings: 4
Preparation: 30 mins
Cooking: 4 hours

Ingredients

  • 2 pork hocks.
  • 2 teaspoons sea salt.
  • 1 tablespoon olive oil.
  • 3 brown onions, chopped.
  • 2 carrots, chopped.
  • 3 cloves garlic, chopped.
  • 1 bay leaf.
  • 125 ml white wine.
  • 500 g ripe tomatoes, chopped.
  • 1 teaspoon smoked paprika.
  • 300 g dried white beans, such as cannelini.

Directions

1. Preheat the oven to 150°C/300°F/Gas Mark 2
. Wash the pork hocks and pat dry with paper towel. Rub 1 teaspoon of the salt over the pork.

2. Heat the oil in a heavy-based flameproof casserole dish over high heat. Sit the pork hocks in the dish, side by side, and cook for 10–12 minutes, turning the pork often, until the skin is well browned. Remove the pork from the dish and set aside.

3. Add the onions, carrots, garlic and bay leaf to the dish, stirring to combine and remove any bits stuck to the bottom of the dish. Cover and cook for 5 minutes, or until the vegetables have softened. Pour in the wine and stir again to remove any stuck-on bits, and cook for 1 minute. Stir in the tomatoes, paprika,
white beans and remaining teaspoon of salt. 

4. Return the pork hocks to the dish and add 1.5 litres (52 fl oz/6 cups) water. Nuzzle the pork
hocks in the dish, so the white beans are evenly spread around them. Bring everything to
the boil, then cover with a tight-fitting lid, transfer to the oven and cook for 3 hours. Remove from the oven and leave to rest, covered, for 30 minutes. Serve with steamed rice.


Note

If you like it hot, add 1 teaspoon chilli powder, cayenne pepper or chilli flakes when you add the paprika to the dish. To freshen things up a little, roughly chop a few handfuls of coriander leaves and stir them into the stew just before serving.

Images and recipes from Tuck In by Ross Dobson Murdoch Books, RRP $39.99.

I Quit Sugar - Tuck In

Even the most basic Portuguese dishes can make you feel like a supremely talented cook. Rarely do these cuisines call for complicated techniques or a lengthy list of ingredients. This is an honest way to cook, and using a few simple key ingredients you can unlock the door to big, hearty flavours and comfort food like no other.

Ingredients

  • 2 pork hocks.
  • 2 teaspoons sea salt.
  • 1 tablespoon olive oil.
  • 3 brown onions, chopped.
  • 2 carrots, chopped.
  • 3 cloves garlic, chopped.
  • 1 bay leaf.
  • 125 ml white wine.
  • 500 g ripe tomatoes, chopped.
  • 1 teaspoon smoked paprika.
  • 300 g dried white beans, such as cannelini.

Directions

1. Preheat the oven to 150°C/300°F/Gas Mark 2
. Wash the pork hocks and pat dry with paper towel. Rub 1 teaspoon of the salt over the pork.

2. Heat the oil in a heavy-based flameproof casserole dish over high heat. Sit the pork hocks in the dish, side by side, and cook for 10–12 minutes, turning the pork often, until the skin is well browned. Remove the pork from the dish and set aside.

3. Add the onions, carrots, garlic and bay leaf to the dish, stirring to combine and remove any bits stuck to the bottom of the dish. Cover and cook for 5 minutes, or until the vegetables have softened. Pour in the wine and stir again to remove any stuck-on bits, and cook for 1 minute. Stir in the tomatoes, paprika,
white beans and remaining teaspoon of salt. 

4. Return the pork hocks to the dish and add 1.5 litres (52 fl oz/6 cups) water. Nuzzle the pork
hocks in the dish, so the white beans are evenly spread around them. Bring everything to
the boil, then cover with a tight-fitting lid, transfer to the oven and cook for 3 hours. Remove from the oven and leave to rest, covered, for 30 minutes. Serve with steamed rice.

Note

If you like it hot, add 1 teaspoon chilli powder, cayenne pepper or chilli flakes when you add the paprika to the dish. To freshen things up a little, roughly chop a few handfuls of coriander leaves and stir them into the stew just before serving.

Images and recipes from Tuck In by Ross Dobson Murdoch Books, RRP $39.99.

I Quit Sugar - Tuck In

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