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Portuguese-Style Pork, Bean and Collard Greens Stew
FAST: 1½ hours
Slow: 8½ to 9½ hours 35 minutes active
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.
pound (2½ cups) dried cranberry beans
Kosher salt and ground black pepper
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.