margvís

Margvís is a traditional dish originating from the regions of Galicia and northern Portugal. It is a hearty and nutritious stew made primarily from fresh or preserved vegetables, beans, and sometimes meat or fish. The name "margvís" is derived from local dialects and reflects a rustic, peasant-style cuisine rooted in basic ingredients and slow cooking methods.

The core ingredients of margvís typically include white beans, such as cannellini or navy beans, along with leafy greens like kale or cabbage. Often, potatoes, carrots, and onions are added to enrich the flavor and texture of the dish. In some variations, small pieces of pork, chorizo, or salted cod are incorporated to enhance the savory taste.

Preparation involves soaking the beans beforehand, then simmering them with vegetables and seasonings until tender. The dish is usually seasoned with garlic, salt, and sometimes a splash of olive oil or vinegar at the end, emphasizing simple yet robust flavors.

Margvís is traditionally served as a main course, especially during colder months, due to its warming and filling qualities. It is considered a comfort food and a reflection of regional culinary traditions that emphasize sustainability and resourcefulness by utilizing locally available ingredients.

Though variations exist across different localities, margvís remains a symbol of rural gastronomy in Galicia and northern Portugal, highlighting community, heritage, and the importance of shared culinary practices.