Entree: Sao Tome and Principe – Feijoada Santomense (Santomense-style feijoada)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) dried black beans or dark red beans, rinsed and picked over
- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 smoked ham hock, approx. 16 oz (450 g)
- 8 oz (225 g) Portuguese chouriço or chorizo, sliced
- 6 oz (170 g) smoked bacon, diced
- 2 tbsp (30 ml) palm oil (dendê) or vegetable oil if unavailable
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 4 cloves garlic, minced (approx. 1.5 oz / 45 g)
- 1 red bell pepper, diced (approx. 6 oz / 170 g)
- 1 green bell pepper, diced (approx. 6 oz / 170 g)
- 1–2 piri-piri or bird’s-eye chilies, finely chopped (to taste)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 bunch fresh cilantro (coriander), chopped (use mostly stems for cooking, leaves for garnish)
- 6 cups (1.4 L) low-sodium chicken or beef broth, plus extra as needed
- Salt and freshly ground black pepper, to taste
- 2 cups (370 g) long-grain white rice, cooked, for serving
- 2 ripe plantains, peeled and sliced into 1/2-inch (1.3 cm) rounds, fried until golden, for serving

Instructions

1. Soak the dried beans overnight in cold water, or do a quick soak by covering with water, bringing to a boil for 2 minutes, then removing from heat and letting sit 1 hour; drain and rinse before cooking.
2. In a large heavy pot or Dutch oven, heat the palm oil over medium-high heat; add the diced bacon and brown until fat renders and pieces are crisp, about 5–7 minutes.
3. Add the pork shoulder pieces and brown on all sides, 6–8 minutes; push to one side and add the chouriço slices to brown briefly to release flavor; remove a few chouriço slices for garnish if desired.
4. Stir in the chopped onion, bell peppers, minced garlic, and chilies; sauté until softened, about 5 minutes.
5. Add the tomato paste and cook 1–2 minutes, then stir in the diced tomatoes, cumin, bay leaves, chopped cilantro stems, the drained beans, smoked ham hock, and the broth; bring to a gentle boil.
6. Reduce heat to low, cover partially, and simmer gently until beans and pork are tender and sauce is thickened, about 1.5–2 hours; check occasionally and add extra broth or water if the stew becomes too thick.
7. Once beans and meat are tender, remove the ham hock, shred any meat and return it to the pot; adjust seasoning with salt and freshly ground black pepper and fold in chopped cilantro leaves.
8. Keep warm while you fry the plantains and cook the rice according to package directions.
9. Serve the feijoada hot over white rice with fried ripe plantains on the side and reserved chouriço slices and extra cilantro scattered on top.