Entree: Mozambique – National Cuisine – Feijoada Moçambicana (Hearty Mozambican-style bean and pork stew flavored with smoked meats, piri‑piri, and coconut)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) dried black beans, soaked overnight and drained
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked ham hock or smoked pork knuckle
- 8 oz (225 g) linguiça or smoked chorizo, sliced
- 4 oz (115 g) bacon, diced
- 1 large (about 200 g) onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) (400 g) diced tomatoes
- 1/2 cup (120 ml) coconut milk
- 1–2 tsp (5–10 g) piri‑piri sauce or 1 fresh red chili, minced (adjust to heat preference)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 6 cups (1.4 L) water or enough to cover beans while cooking
- 1/4 cup (15 g) fresh cilantro, chopped
- Cooked white rice for serving: 4 cups (800 g)

Instructions

1. In a large heavy pot or Dutch oven, heat vegetable oil over medium heat. Add diced bacon and cook until it renders fat and begins to brown, about 5 minutes. Add linguiça (or chorizo) slices and brown lightly.
2. Add pork shoulder cubes and smoked ham hock; brown all sides for 6–8 minutes. Remove a few pieces if the pot becomes crowded and set aside to return later.
3. Add chopped onion to the pot and sauté in the remaining fat until soft, 5–7 minutes. Stir in garlic and cook 1 minute until fragrant.
4. Return any reserved browned meat to the pot. Add soaked and drained black beans, diced tomatoes, smoked paprika, bay leaves, piri‑piri or minced chili, salt, pepper, and 6 cups (1.4 L) water. Bring to a boil.
5. Reduce heat to a gentle simmer, cover partially, and cook 1 1/2 to 2 hours until beans and pork are very tender, stirring occasionally and skimming any foam. Add more water if necessary to keep ingredients covered.
6. Once beans and meats are tender, stir in coconut milk and simmer uncovered 10–15 minutes to thicken slightly and meld flavors. Adjust salt and heat.
7. Remove bay leaves and ham hock; shred any meat from the hock and return to the pot. Stir in chopped cilantro.
8. Serve hot over cooked white rice with extra piri‑piri on the side for those who want more heat.