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Portuguese-Style Pork, Bean and Collard Greens Stew

Portuguese-Style Pork, Bean and Collard Greens Stew

By Malcolm JacksonFebruary 1, 2023

  • Makes
    6 to 8 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    8½ to 9½ hours
  • Active time plus cooling
    35 minutes active
  • Rating

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.

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.

Ingredients
  • 1

    pound (2½ cups) dried cranberry beans

  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 1

    medium yellow onion, finely chopped

  • 5

    medium garlic cloves, minced

  • 1

    tablespoon sweet paprika

  • 1

    small bunch (about 12 ounces) collard greens or kale, stemmed and chopped into rough 1-inch pieces (about 2 cups)

  • 1

    pound boneless pork shoulder, trimmed and cut into ¾-inch chunks

  • 1

    14½-ounce can crushed tomatoes

  • 3

    bay leaves

  • 1

    pound linguiça or kielbasa sausage (see headnote), sliced into ½-inch rounds

  • 1

    tablespoon fresh rosemary, finely chopped

Step 1

In 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.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes. When pressure cooking is complete, allow the pressure to release naturally for 20 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the bay. Select Normal/Medium Sauté and bring the stew to a simmer. Add the sausage and half the rosemary; cook, stirring occasionally, until the sausage is heated through, about 10 minutes. Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled with the remaining rosemary.

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