Although it translates as stone soup, this hearty Portuguese dish is actually a combination of beans and sausages such as chouriço and morcela (blood sausage), as well as pork belly, pig’s ear, and potatoes, while different regional varieties may also include pasta, carrots, and cabbage.
There's a legend saying that a monk in need wanted to prepare soup by using merely stones and water. When he asked for additional ingredients to supposedly flavor the soup, the family who'd hosted him was more than willing to provide some pork cuts, beans, sausages, and vegetables, and the monk ended with a rich and nutritious dish without any stones inside.
MOST ICONIC Sopa da pedra
Feijoada is a hearty bean stew that appears in several local and international varieties. Although it is often assumed that feijoada originated in Brazil, where it is considered a national dish, it was primarily made in Portugal before it was introduced to Brazil.
The Portuguese version is believed to have originated in the north of Portugal, but today it appears in several versions throughout the country. It is usually made with red kidney or white beans, while the additions usually include pork, blood sausage (morcela), farinheira sausage, or chouriço.
VARIATIONS OF Feijoada à portuguesa
MOST ICONIC Feijoada à portuguesa
This traditional Portuguese bean tart originated in Torres Vedras sometime in the 19th century. It consists of a pastry base and a creamy filling made with white beans and ground almonds, while the top is usually dusted with powdered sugar. The invention of the cake is associated with Joaquina Rodrigues who then passed down the recipe to her family and friends, and the dessert became a signature treat of Torres Vedras.
Since the original recipe is kept secret, this tart may appear in slightly different variations throughout the country.
MOST ICONIC Pastel de feijão
MAIN INGREDIENTS
Tremoços, also known as lupini beans, are a popular snack in Portugal and other Mediterranean countries. These yellow legume seeds come from the Lupinus genus and are known for their high protein and fiber content. Tremoços are typically soaked and cooked to remove their natural bitterness and then pickled in brine.
They are often enjoyed as a bar snack, served cold and eaten by squeezing the beans out of their skins. Tremoços are appreciated for their slightly bitter and salty flavor, making them a favorite accompaniment to drinks, usually beer.
Favas à algarvia is a traditional stew originating from the region of Algarve. The dish is made with a combination of broad beans, chorizo sausage, garlic, onions, bacon, olive oil, and coriander. The beans are washed, cooked, drained, then set aside.
The garlic and sliced chorizo are sautéed in olive oil, then mixe with the cooked beans and a bit of water. The stew is simmered for a while, then mixed with the fried bacon. Once done, the stew is sprinkled with chopped onions and coriander before serving.
The star ingredients in this hearty Portuguese stew are sliced squids, white beans, and sliced chouriço sausage. These ingredients are simmered in a flavorful broth with tomatoes, carrots, white wine, and different spices such as bay leaves or chili peppers.
Feijoada de lulas is a Portuguese classic that is eaten throughout the country. It is typically served garnished with fresh cilantro and accompanied by rice.
MOST ICONIC Feijoada de lulas
MAIN INGREDIENTS
Feijoada de búzios is a traditional dish made with whelks (a type of sea snail), cooked in a hearty bean stew. It typically includes ingredients like white beans, carrots, onions, garlic, tomatoes, bacon or chouriço sausage, and a variety of herbs and spices.
The whelks add a unique seafood flavor to the dish, which is slow-cooked to meld the flavors together. This dish is a variation of the classic Portuguese feijoada, showcasing the rich coastal influences in Portuguese cuisine.
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.
Sopa caramela is a stew made with catarino beans, either butter or wine-colored depending on preference, sausages, lean pork (rarely), and fatty cuts like ear, chispe (knuckle), head, or pork belly. These ingredients are seasoned with onion and garlic and accompanied by carrots, turnips, potatoes, cabbage, and kale—traditionally sourced from the garden.
The soup is finished with a drizzle of olive oil and a bit of elbow pasta to add body and consistency. It is a traditional Portuguese soup from the Pinhal Novo area that originated in the 16th century and was brought by rural workers from Beira Litoral and Baixo Mondego, who settled there in the 19th century.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.