Entree: Angola – Central Culinary Region – Feijoada Angolana (Hearty Angolan bean and smoked-pork stew typically served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (450 g) dried red kidney beans, soaked overnight and drained
- 1 lb (450 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) chouriço or linguiça sausage, sliced
- 6 oz (170 g) smoked bacon, chopped
- 1 large yellow onion, chopped, approx. 8 oz (225 g)
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) palm oil (dendê) or substitute extra-virgin olive oil if unavailable
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef or chicken stock
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- Cooked white rice for serving
- Chopped fresh cilantro or parsley for garnish

Instructions

1. In a large heavy pot, heat 1 tbsp (15 ml) of palm oil over medium-high heat. Brown the pork shoulder pieces in batches, then remove and set aside. Add the bacon and sliced sausage and cook until they render fat and take on color. Push the meats to one side, add the remaining 1 tbsp (15 ml) palm oil, then sauté the chopped onion and minced garlic until softened and translucent. Stir in the tomato paste and smoked paprika and cook 1–2 minutes to develop flavor.
2. Return the browned pork to the pot with the drained soaked beans, add the stock, bay leaves, and enough water to just cover (about 1–2 cups / 240–480 ml extra if needed). Bring to a simmer, reduce heat to low, cover partially, and cook gently 1.5–2 hours until the beans and pork are tender and the sauce is thick, stirring occasionally and adding water as necessary. Season with salt and pepper, discard bay leaves, serve hot over steamed white rice and garnish with chopped cilantro or parsley.