Tony DeOliveira

Crock Pot Feijoada à Transmontana


Feijoada (pronounced fay-ZWAH-da) is a delicious stew of pork and black beans that’s traditionally served over rice with fresh orange slices. In Brazil, this dish is often served on special occasions, but preparing it in a slow cooker makes it possible to serve this rich dish on the busiest weeknights. For the original recipe, please visit: and thank you Tia Maria.

Crock Pot Feijoada à Transmontana

Feijoada originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.
During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.
This dish is great served with classic Portuguese rice recipe and Portuguese Bread.
This was the first time I made this recipe in the crock pot and I was so happy with the results that I will be making it this way from now on. The stew cooks itself and the meats come out moist and juicy.
Feijoada à Transmontana is the most traditional and popular style of Portuguese feijoada and was the basis for all other feijoadas, including those in Brazil. It originated in the Northern region of Portugal and has been an integral dish of Portuguese gastronomy since. This dish is perfect for a large amount of guests and is a meaty dish combining different Portuguese flavors and spices. This is absolutely my favorite version of feijoada and is sure to impress. It takes a bit of time and preparation to make, so make sure to follow the directions closely.
Prep Time1 d
Cook Time8 hrs
Total Time1 d 8 hrs
Course: Main Course
Cuisine: Portuguese
Servings: 4 servings
Author: Maria Dias


  • 6 quart crock pot


  • 1 lb baby back ribs cut into small riblets
  • 1 lb chourico sliced into 1 inch slices
  • 1 lb blood sausage “morcella” This is optional if you can not find it locally
  • 1 lb prosciutto (presunto) smoked shoulder ham, or salted pork belly cut into 2 inch strips
  • 1 lb pork hocks, knuckles, or ears you can get these at a butcher
  • 1 regular cabbage, savoy cabbage or any green leafy cabbage small, cut into quarters
  • 2 carrots sliced
  • 1 onion finely chopped
  • 2 garlic cloves chopped
  • 1/4 cup olive oil
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp sweet paprika
  • 1 tsp cumin powder
  • 2 kidney beans 32 oz cans cooked (or 3)
  • 1/2 cup tomatoes crushed
  • 2 cup chicken or vegetable broth
  • 2 tbsp coarse salt



  • The night before cooking, coat the ribs with salt, wash the pig parts in cold water, salt them, and store in fridge overnight to absorb the salt.
    pork ribs


  • When ready to cook saute the onions, garlic and bay leaf with olive oil in a heavy saucepan for about 3 minutes.
  • Add the meats to the onion and brown on all sides.
    browning meat
  • Turn crock on high. Begin layering; onion mix, the meats, carrots, ham.
    layering meat
  • Add the cans of beans.
    adding beans
  • Add the broth and tomato.
  • Top with the cabbage.
    top with cabbage
  • Be sure the lid covers the cabbage. Set the timer for 8 hours on high.
    crock pot set for 8 hours
  • After 4 hours stir gently and lower heat to low.
    stirring food
  • After a few hours check the ribs and pork for doneness. The meat should fall off the bone but intact. The longer it cooks the more flavor it gets. You may need to cook the stew longer or it may be cooked depending on the heat of your crock pot.
  • Serve with white rice.
    feijoada with rice
Crock Pot Feijoada à Transmontana

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