Cuttlefish Bean Stew, ( Portuguese name: Feijoada de Choco ) is commonly prepared in Portugal, but in Brazil and Africa as well - due to the interchange of cultures between the continents during the Age of Discoveries in the 16th Century.
In Portugal, it is traditionally made with Pork meat - but there are recipes that substitute it for mollusks or seafood. It is the perfect Sunday Lunch dish, especially on a cold winter day.
Cuttlefish Bean Stew recipe
This recipe serves 4 people.
Ingredients:
300g of White Beans (previously soaked the night before)
500g of Fresh Cuttlefish (Clean, and cut in pieces)
8 Shrimps (or Prawns)
1 Onion (chopped)
2 Cloves of Garlic (chopped)
1 Bay Leaf
50g of Chorizo (Sliced)
2 Ripe Tomatoes (peeled and chopped)
1 Piri-Piri Chilli (minced)
5 tbsp of Tomato Pulp
200ml of White Wine
1 Carrot (peeled and chopped)
Olive Oil (to taste)
Salt and Pepper (to taste)
Cilantro (to taste - chopped)
Preparation:
Drain the soaked beans and place them in a pressure cooker. Add 700ml of water and season with salt. Close the pressure cooker and turn on the heat. When it starts boiling, allow it to cook for 20 minutes. (You can use a regular pot, but you should let the beans cook for 40 minutes instead).
Meanwhile, in a large pot, add some olive oil and sautée the onion, garlic and bay leaf. When they are soft and translucent, add the chorizo and the Piri-Piri pepper. Allow the chorizo to fry together with everything else.
Then, add the tomato and let it cook for 5 minutes. After that, add the cuttlefish, season with salt, add the carrots, the tomato pulp, and the white wine. Let everything cook together for at least 20 minutes or until the cuttlefish is tender.
Now, it’s time to add the cooked beans, the shrimp, and a little bit of the water from the beans, to create some “sauce”.
Stir well, and let it cook for 10 minutes, maximum. Serve with chopped cilantro on top, on it’s own or paired with some white rice.
You might find this recipe in Setúbal for example or even in Algarve. Feel free to join us at Instagram or Facebook . Share this recipe.
Comments