Entree: Mozambique – Southern Culinary Region – Feijoada Moçambicana (Hearty Mozambican bean and pork stew seasoned with garlic, bay, and piri-piri)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 1 hr

Total 3 hrs 30 min

Ingredients

- 2 cups (400 g) dried black beans or dark red beans, rinsed and sorted
- 2 lb (900 g) pork shoulder, cut into 1–1½ inch (2.5–3.8 cm) chunks
- 8 oz (225 g) smoked sausage (linguiça or chorizo), sliced
- 6 oz (170 g) bacon, diced
- 2 tbsp (30 ml) red palm oil or neutral vegetable oil
- 2 medium (about 300 g) yellow onions, finely chopped
- 6 cloves (about 18 g) garlic, minced
- 1 tsp (2 g) smoked paprika
- 2 bay leaves
- 2 cups (480 ml) crushed canned tomatoes
- 6 cups (1.4 L) water or low-sodium chicken/vegetable stock
- 1–2 tsp (5–10 ml) piri-piri sauce or to taste
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Cooked white rice, for serving

Instructions

1. Soak the dried beans overnight in cold water or use quick-soak: cover with water, bring to a boil for 2 minutes, then remove from heat and soak 1 hour. Drain and set aside.
2. In a large heavy pot or Dutch oven over medium heat, add 2 tbsp (30 ml) palm oil. Brown the diced bacon until some fat has rendered, about 4–6 minutes.
3. Add the pork shoulder pieces and brown on all sides, 6–8 minutes. Remove browned meat and bacon with a slotted spoon and set aside.
4. In the same pot, add the sliced smoked sausage and cook 2–3 minutes until it releases flavor. Add chopped onions and sauté until soft and translucent, about 6–8 minutes. Stir in minced garlic and smoked paprika and cook 1 minute more.
5. Return the pork and bacon to the pot. Add the drained beans, crushed tomatoes, bay leaves, piri-piri, and 6 cups (1.4 L) water or stock. Stir to combine and bring to a gentle simmer.
6. Partially cover and simmer gently until beans and pork are tender and stew has thickened, about 1½–2 hours. Stir occasionally and add a little water if it becomes too thick. Skim any excess fat if desired.
7. Season with 1 tsp (5 g) salt, adjust piri-piri and seasoning to taste. Remove bay leaves.
8. Serve hot over white rice, garnished with chopped cilantro or parsley and with orange wedges or a side of steamed greens if desired.