Entree: Cape Verde – Northern Culinary Region – Feijoada (Hearty slow-simmered black bean stew with mixed pork cuts served with rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 cups (370 g) dry black beans, soaked overnight and drained
- 1 lb (454 g) boneless pork shoulder, cut into 1-inch pieces
- 2 smoked sausages (linguiça or chorizo), approx. 6 oz (170 g) each, sliced
- 6 oz (170 g) bacon, diced
- 1 large onion, finely chopped (about 8 oz/225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 3 tbsp (45 ml) olive oil
- 6 cups (1.4 L) water or low-sodium chicken stock
- 1 orange, zested and juiced
- Salt and black pepper to taste
- 4 cups (740 g) cooked white rice for serving
- 2 cups (120 g) chopped kale or collard greens, sautéed, for serving (optional)

Instructions

1. Drain soaked beans. In a large pot, cover beans with fresh water and bring to a simmer for about 10 minutes, then drain and set aside to remove any foam.
2. Heat 1 tbsp (15 ml) olive oil in the pot over medium-high heat. Add bacon and brown until fat renders, about 5 minutes. Remove some rendered fat if excessive, leaving about 1 tbsp (15 ml) in the pot.
3. Add pork shoulder pieces to the pot and brown on all sides, 6–8 minutes. Remove and set aside with bacon.
4. Add remaining 2 tbsp (30 ml) olive oil. Sauté onion until translucent, 5–7 minutes, then add garlic and cook 1 minute until fragrant.
5. Return meats to the pot along with sliced sausages, drained beans, bay leaves, smoked paprika, cumin, orange zest, and 6 cups (1.4 L) water or stock. Bring to a gentle boil, then reduce heat to low.
6. Cover and simmer gently for 1.5–2 hours, stirring occasionally, until beans are tender and pork is falling-apart soft. Add water if necessary to maintain a stew-like consistency.
7. Stir in orange juice, taste, and season with salt and black pepper. Remove bay leaves.
8. Serve feijoada hot over cooked white rice with sautéed kale or collards on the side and orange slices if desired.