The version that I make, of this really popular portuguese dish, is really easy.
The basic ingredients of Portuguese feijoada are beans and (fresh) pork or beef meat. In Northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; whereas in the Northeast (Trás-os-Montes) it is generally prepared with red (kidney) beans, and includes other vegetables such as tomatoes, carrots and cabbage. Portuguese fejoada is usually served with rice.
3 cans of red kidney beans or white butter beans
1 medium onion, chopped
2 medium tomatoes, chopped - or a can of tomato sauce
1 small can tomato sauce
1 teaspoon garlic, crushed
salt and pepper to taste
1 bay leaf
1/2 cup white wine
1/2 pound of bacon, chopped
1 chourizo sausage, sliced (if you can't find chourize you can also use smoked sausage)
2 tablespoons olive oil
White Rice, cooked
The way I start is by putting the olive oil, garlic, onion, tomatoes, bay leaf, salt and pepper, bacon and sausage in a pan. Cook over medium high heat until onion is tender and bacon is cooked.
Check the salt and pepper, add more if necessary. Turn the heat down to low and add the tomato sauce and wine. Simmer for 15 minutes, stirring often so as not to let it stick.
Serve over white rice.