Entree: Cape Verde – Central Culinary Region – Feijoada (Hearty slow-cooked black bean and mixed-pork stew served with rice)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 cups (370 g) dried black beans, rinsed and soaked overnight
- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked sausage such as chouriço or linguiça, sliced
- 6 slices (approx. 4 oz / 115 g) bacon, chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1.5 g) ground cumin
- 2 tbsp (30 ml) olive oil
- 4 cups (960 ml) chicken stock or water, plus more if needed
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) red wine vinegar
- Salt and freshly ground black pepper, to taste
- 2 cups (370 g) long-grain white rice, uncooked
- 8 oz (225 g) collard greens or kale, stems removed and thinly sliced
- 1 tbsp (15 ml) butter or additional olive oil for sautéing greens
- Lime wedges or orange slices for serving (optional)

Instructions

1. Drain soaked beans and place in a large pot with enough fresh water to cover by 2 inches; bring to a boil, reduce heat and simmer 30 minutes while preparing other ingredients.
2. In a heavy Dutch oven or large pot, heat olive oil over medium-high heat. Add chopped bacon and cook until fat renders and pieces brown, about 5 minutes.
3. Add pork shoulder cubes and brown on all sides, about 6–8 minutes. Remove browned pork and set aside with bacon.
4. In the same pot add sliced sausage and cook until it releases flavor and begins to brown, about 3 minutes. Add chopped onion and sauté until translucent, 4–5 minutes. Stir in garlic, smoked paprika and cumin and cook 1 minute until fragrant.
5. Return pork and bacon to the pot, stir in tomato paste, red wine vinegar and drained beans. Pour in chicken stock to cover (about 4 cups), add bay leaves, bring to a simmer.
6. Reduce heat to low, cover partially, and simmer gently for 1½–2 hours, stirring occasionally, until beans are very tender and pork is falling-apart tender. Add more stock or water if mixture becomes too thick.
7. Meanwhile, cook rice according to package directions so it is ready when the feijoada finishes.
8. When beans and meat are tender, remove bay leaves and adjust seasoning with salt and pepper; if desired, mash a cup of beans against the pot side to thicken the stew slightly.
9. In a skillet, heat butter or olive oil over medium heat and quickly sauté collard greens until just wilted, about 3–4 minutes, seasoning lightly with salt.
10. Serve feijoada hot over cooked white rice with a portion of sautéed greens and lime or orange wedges for brightness.