Entree: Timor-Leste – Southern Culinary Region – Feijoada Timorense (East Timorese hearty pork and black-bean stew influenced by Portuguese feijoada)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 1/2 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked pork sausage (such as chouriço or local smoked sausage), sliced
- 2 cups (400 g) dried black beans, soaked overnight and drained
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 4 cloves (12 g) garlic, minced
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 1 fresh red chili, seeded and sliced (optional)
- 6 cups (1.4 L) water or low-sodium chicken stock
- 1 cup (240 ml) coconut milk
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground cumin
- 1 1/2 tsp (7 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- 3 cups (600 g) cooked white rice for serving

Instructions

1. Drain the soaked black beans and set aside. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork shoulder pieces and brown on all sides, working in batches if needed, about 6–8 minutes per batch; transfer browned pork to a plate.
2. In the same pot reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced chili and cook 1 minute until fragrant.
3. Return the browned pork to the pot, add the chopped tomatoes and smoked sausage, stir to combine. Add the drained black beans, bay leaves, smoked paprika, cumin, and pour in 6 cups (1.4 L) water or stock.
4. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until beans and pork are tender, about 1½ to 2 hours. Stir occasionally and add a little water if the stew becomes too thick.
5. When beans are tender, stir in the coconut milk and simmer uncovered 10–15 minutes to thicken slightly and meld flavors. Taste and adjust salt and pepper.
6. Serve hot over cooked white rice, garnished with chopped cilantro.