Episode 4: Feijoada (Bean Stew) with Aljezur Sweet Potatoes and ‘Tóneira’ Squids

Episode 4: Feijoada (Bean Stew) with Aljezur Sweet Potatoes and ‘Tóneira’ Squids

António Rosa, Local Products and a Date with Algarve Flavours

One of the major gastronomic wonders of the Algarve is the quantity of different produce in close proximity. The sea and mountain make this possible. We have a huge quantity of fish, shellfish and cetacea on one hand, and on the other, a wide variety of things grown and reared on terra firma, where we can find sweet potato, peanut, pork fattened with leftovers and, in this case, string or bush beans. Of the 60 varieties of bean that exist in the country, this one is different, as it can be cooked for a long time alongside ingredients like meat, making everything very tasty. António Rosa seeks to re-introduce this local produce, which is used increasing rarely, by growing it himself.

For a very long time, the population of the Algarve have migrated from the mountain to the coast, looking for work and food and leading to a magical combination of flavours. In this dish, the hand-caught squid – using a tóneira, a device that allows line fishing with the aid of colourful bait (which is why it’s often called a clown), and hooks – meets Iberian pork, fed with sweet potato, which is very common in the South-East Algarve. Here we have a dish with a range of flavours, cooked slowly over a wood-burning fire.

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Ingredients (6 people)

  • 1 kg dry beans
  • 300 gr black pork spare ribs
  • 250 gr algarve black pudding
  • 250 gr algarve chorizo
  • 1 dl Selecção ESPORÃO olive oil
  • 2 dl ESPORÃO Reserva red wine
  • 1,20 kg Aljezur IGP sweet potatoes
  • 200 gr onions and 10 gr garlic
  • 1 kg squid
  • 30 gr parsley and 10 leaves peppermint
  • 1/2 dl ESPORÃO red wine Vinegar
  • Sea salt


Soak the beans for 12 hours.
Salt the meat with natural sea salt. Reserve for 12 hours.

Boil the beans in abundant water and wash excess salt from the meat. Add the meat to the beans.

Prepare and wash the squids, mince the squid tentacles and ears. When the beans are nearly cooked, add the sweet potatoes sliced into irregular pieces.

Saute the onions, parsley and minced garlic in olive oil. Add the black pudding and chorizo.

Chill the mixture with the Esporão Reserve Red wine, add the mixture to the bean stew and mix all the ingredients well. Add the squid tentacles and ears.

Stuff the squid tubes with the bean stew and cook for another 20 minutes, approximately.

Rectify the seasoning, add the peppermint leaves.

Slice the squids into rounds. To serve, pour a ladle of stew into the plate, top with 3 rounds of stuffed squid and season with Esporão red wine vinegar. Enjoy.

Recipe inspired on the teachings of ANTÓNIO ROSA

Olive Oil: Selecção

Wine: Esporão Reserve Red 2012

Download the recipe here.