N40°12.230
W008°25.304
Since arriving in
The temperature outside was in the low 40’s and it felt colder near the river. Luckily we found Restaurante Ze Manel, located down a dark alley only a stone’s throw away from our Pensao, and quickly slipped into the cozy little den and warmed up. Ze Manel is well known by locals, but you wouldn’t have known it tonight, it was empty except for a couple locals, an elderly husband and wife sitting at one of the eight small wooden tables in the far back corner. There were handwritten messages on the wall, praising the food. We glanced around as the waiter handed us the menu, scribbled in barely legible Portuguese, and we did our best to decipher the romantic, latin-based language that seems to be a mix of Spanish, French and who-knows-what. We read about the house specialty in our guide book, but I couldn’t remember the name as I pored over the scrawlings on the menu.
I asked about the special and was told the especialidad do casa, or special of the house, is feijoada a leitao, a stew of beans and suckling pig. I ordered the special, while Marc just pointed to a dish with a familiar word, “arroz,” a mix of rice and beans with meat on the side. Our dishes arrived in large soup bowls with deep ladles. Mine had a side of rice and Marc’s a side tray of pork in olive oil and garlic; pleasant aromas instantly filled our table.
My beans were cooked slowly in a red wine sauce that acted as a tasty gravy to spoon over the rice. Various pieces of pork were perfectly blended into the beans. There were tender pieces that shredded with just the touch of a fork, chunks of sausage, presumably blood sausage, and smaller crunchy pieces, like bacon. I didn’t worry about what I was eating, but instead I allowed the flavors to mix in my mouth as I slowly enjoyed each bite.
Marc’s dish was equally as scrumptious. His beans were served directly with the rice in a soupy mix; however, his dish didn’t have the red wine base my beans needed to complement the pork. The pork chops served on the side, were grilled and then sautéed in olive oil and garlic, blending perfectly with the mellow sauce from the rice and beans. The chunks of sautéed garlic were a nice addition every
As we sat in the small restaurant, listening to the sounds of a soccer game coming from the television in the kitchen, Marc recalled eating Portuguese beans during Thursday Night Meals at the Neugebauer’s house. Every Thursday night, during high school football season, a different mother would volunteer to cook dinner for the entire team. Other mother’s would help, but one family would host, the team would eat together, and enjoy the camaraderie as they discussed last minute tactics for the following night’s game. When Mrs. Neugebauer hosted the dinners she would cook up a giant pot of her famous Portuguese beans complete with fresh pork. Marc forgot all about the beans until one of the legumes hit his mouth. He remembered a few of the other meals, but dinner at the Neugebauer’s was definitely one of his favorite and most memorable.
I never knew pork and beans could taste so good, but tonight, on a cold night in