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Portuguese-Style Pork, Bean and Collard Greens Stew
Feijoada à transmontana, a rustic, hearty, stick-to-your-ribs stew of beans, cabbage, sausage and multiple cuts of pork that originates from northeastern Portugal, was the inspiration for this Instant Pot easy meal. Kidney beans are traditional, but we use cranberry beans (also called Roman or borlotti beans), as we prefer their creamier, more delicate texture. We like the silky, almost meaty texture of collard greens in this stew, but an equal amount of kale also is great. Linguiça is a type of Portuguese sausage seasoned with paprika and garlic; it’s typically sold already cooked or smoked. If not available, kielbasa works well, though its flavor is markedly different.
6 to 8
Servings
Tip
Don’t forget to soak the beans for at least 12 hours before making the stew. Salt added to the soaking water not only seasons the beans, it also softens the skins so the beans absorb water and fully tenderize.
FAST: 1½ hours
Slow: 8½ to 9½ hours
35 minutes active
Ingredients
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1
pound (2½ cups) dried cranberry beans
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Kosher salt and ground black pepper
Directions
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01In a large bowl, stir together the beans, 8 cups water and 2 teaspoons salt. Soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans, rinse well and drain again. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion, garlic, 1½ teaspoons salt and 1 teaspoon pepper; cook, stirring, until the onion is softened, about 2 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Add the beans and 6 cups water; bring to a boil, stirring occasionally. Add the collards and cook, stirring, until slightly wilted, about 1 minute. Stir in the pork, tomatoes and bay.
