Entree: Timor-Leste – Northern Culinary Region – Feijoada Timorense (Timorese-style black bean and pork stew influenced by Portuguese feijoada, served with rice)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Total 2 hrs 25 min

Ingredients

- 2 cups (400 g) dried black beans, soaked overnight and drained
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 6 oz (170 g) smoked pork belly or bacon, diced
- 2 linguiça or chorizo sausages, sliced, approx. 8 oz (225 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large tomato, chopped (or 1 cup / 240 g canned diced tomatoes)
- 4 cups (1.0 L) water or light broth (more as needed to cover beans)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tbsp (15 ml) vinegar
- Salt and black pepper to taste
- Cooked white rice for serving
- Fresh cilantro or chopped scallions for garnish (optional)

Instructions

1. Drain the soaked black beans. In a large heavy pot, combine the beans with 4 cups (1.0 L) water or broth and bring to a simmer; reduce heat and cook gently, partially covered, for about 30 minutes while you prepare the meats.
2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the pork shoulder cubes until nicely seared, about 6–8 minutes. Add the diced smoked pork belly and sliced sausages and cook until they release fat and color, about 4–5 minutes. Transfer the browned meats to the pot with the beans.
3. In the same skillet, sauté the chopped onion until translucent, 5–7 minutes. Add the garlic and chopped tomato and cook 2–3 minutes until softened. Stir in the smoked paprika and cumin, then add this mixture to the pot with the beans and meats.
4. Add bay leaves and additional water or broth if needed to just cover the ingredients. Bring to a gentle simmer, reduce heat to low, cover, and cook until the beans are tender and the pork is very soft, about 60–90 minutes total, stirring occasionally and adding liquid as necessary.
5. When beans and pork are tender, stir in the vinegar, season with salt and black pepper to taste, and simmer uncovered a few minutes to meld flavors and thicken the stew. Remove bay leaves.
6. Serve the feijoada timorense hot over cooked white rice, garnished with fresh cilantro or scallions if desired.