Feijoada à transmontana

Feijoada à transmontana is a traditional stew from the Trás-os-Montes region, particularly from Candedo. It consists of red beans cooked with a variety of pork meats such as ear, snout, feet, and smoked cuts, along with sausages like chouriço, blood sausage (morcela), salpicão, and alheira. Vegetables like tomatoes, cabbage, and carrots are often added, along with spices like cumin, paprika, and bay leaf. It is commonly served with white or baked rice. Feijoada à transmontana is typically served during the Fat Sunday festivities before Carnival. Its origins trace back to medieval times, using leftover meats and vegetables in a single pot.