Main Dish

Portuguese Feijoada Transmontana (Bean and Pork Stew)

Matrix Winery

3291 Westside Road
Healdsburg, CA 95448

There is an old Portuguese proverb that says, “Of soup and love, the first is the best.” In Portugal, what doesn’t go into soups is a shorter list than what does. Rich and hearty, this Feijoada Transmontana prepared by Chef Tim of Peloton Catering pairs perfectly with Matrix Winery's Estate Pinot Noir.

Garlic Crumble

  • 1/2 cup unsalted butter
  • 12 ounces panko (Japanese bread crumbs)
  • 3 tablespoons minced garlic
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • Kosher salt and freshly ground pepper, to taste
To prepare the garlic crumble, line a baking sheet with 3 layers of paper towels.

In a large sauté pan over medium heat, melt the butter. Add the panko and stir to combine. Cook, stirring constantly, until the panko is golden brown and evenly toasted. Add the garlic and cook, stirring, for 1 minute. Stir in the parsley and thyme, and season to taste with salt and pepper. 

Transfer the crumble to the prepared baking sheet and let cool at room temperature. 


  • 1/4 pound bacon, cut into small dice
  • 2 pounds pork butt, fat trimmed, meat cut into small dice
  • 1 yellow onion, diced
  • 2 carrots, cut into medium dice
  • 4 garlic cloves, minced
  • 1 tablespoon spice rub of your choice
  • 1 cup Matrix Estate Pinot Noir
  • 8 cups pork or vegetable stock (low-sodium, if store-bought)
  • 2 pounds white beans, soaked in cold water overnight and drained
  • 1 tablespoon ground coriander
  • 3 bay leaves
  • 1 ham hock
  • 1 plum tomato, diced
  • Kosher salt and freshly ground pepper, to taste
To prepare the stew, in a heavy pot over medium heat, cook the bacon, stirring occasionally, until crisp. Transfer the bacon to a bowl, leaving the bacon fat in the pot. 

In the same pot over high heat, brown the pork evenly on all sides in the rendered bacon fat. Add the onion, carrots and garlic, season generously with the spice rub and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the wine and deglaze the pot, stirring to scrape up the browned bits. 

Add the stock, white beans, coriander, bay leaves and ham hock to the pot and bring to a simmer, then reduce the heat to low and simmer until the beans start to become tender. Add the tomato and reserved bacon, season with salt and pepper and return to a simmer. Continue to cook until the pork and beans are tender, about 1 hour more. Adjust the seasoning with salt and pepper.

Ladle the stew into shallow bowls and top with the garlic crumble.

Matrix Winery

3291 Westside Road
Healdsburg, CA 95448