Feijão com Couve

Feijão com Couve. Photo by Filipe Gill

This is a very special dish for me. When I was a kid, my English mother asked what I would like for my birthday meal. ‘Feijão com Couve’ I would say without hesitation. ‘Are you sure you wouldn’t like something else like a Steak with Chips?’.

This is a very humble dish and it could be considered part of Portugal’s cucina povera. Beira Baixa is where it is more popular as a dish. For a simple reason: all the ingredients are readily available and the Couves (cabbages) find here a very natural habitat with the required cold winters.

If you want to try this dish at home, keep in mind that simplicity, good ingredients, and timing are the key factors to consider.

You can do it the fast way or the proper way. The proper way requires more time. The beans will be soaked overnight and cooked for longer. The following indications are for the fast version. For the proper version, soak the beans overnight in plenty of cold water. Rinse. Cook for about 1 hour until tender but before it becomes mushy.

Shopping list (serves 4):

1 Couve Portuguesa (Cabbage). You can use other cabbage;

600g of dried Feijão Vermelho (Red Beans) – or a large tin of ready cooked;

2 Farinheiras from Beira Baixa or Beira Alta;

Extra Virgin Olive Oil;

Broa de Milho (Maize bread)

Preparation:

Get a big pan with water boiling and add some sea salt.

Prepare the cabbages by breaking the big leaves into smaller chunks. Cook for around 5 minutes until tender and remove into a warm dish.

Add the pre-cooked beans to the hot water for 2 minutes just to warm up.

Get a frying pan. Put the Farinheiras on a medium heat. No oil. Prick it a few times on each side and turn it once or twice until golden and crispy. I like it very crispy, so I leave it until almost burnt.

Slice 4 slices of Broa de Milho.

Serving:

Put the Broa on a large plate. Add the cabbage followed by the beans. Put half a Farinheira on the side. Pour some good olive oil on the pile of cabbage and beans.

Eat while it is warm. Have some robust red wine with this dish. Why not try Rufete from the Beira Alta?

Suggested music: O primeiro dia. Sérgio Godinho