Entree: Cape Verde – Southern Culinary Region – Feijoada (Hearty Cape Verdean stew of beans with salted and smoked pork, sausages, and aromatics typically served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried black beans or red kidney beans, soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) bacon, chopped
- 8 oz (225 g) smoked sausage (chouriço or linguiça), approx. 2 links, sliced
- 4 cups (960 ml) water or low-sodium chicken stock plus extra as needed
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 4 cloves garlic, about 0.42 oz (12 g), minced
- 2 tbsp (30 ml) olive oil
- 1 (6 oz (170 g)) can (6 oz (170 g)) tomato paste diluted with 1/2 cup (120 ml) water
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lime juice
- 2 tbsp (30 g) chopped fresh parsley for garnish
- Cooked white rice for serving (about 2 cups (480 ml) dry makes 4 servings)

Show original ingredient measurements

- 1 lb (454 g) dried black beans or red kidney beans, soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) bacon, chopped
- 8 oz (225 g) smoked sausage (chouriço or linguiça), approx. 2 links, sliced
- 4 cups (960 ml) water or low-sodium chicken stock plus extra as needed
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 4 cloves garlic, about 12 g, minced
- 2 tbsp (30 ml) olive oil
- 1 (6 oz) can (170 g) tomato paste diluted with 1/2 cup (120 ml) water
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lime juice
- 2 tbsp (30 g) chopped fresh parsley for garnish
- Cooked white rice for serving (about 2 cups dry makes 4 servings)

Instructions

1. If you did not soak beans overnight, quick-soak by covering beans with water, bringing to a boil 2 minutes, removing from heat and letting sit 1 hour; drain.
2. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the pork shoulder cubes in batches, transferring browned pieces to a plate.
3. Add chopped bacon to the pot and cook until fat renders and pieces crisp slightly, about 4 minutes. Add sliced smoked sausage and sauté 2–3 minutes to brown.
4. Reduce heat to medium, add onion and garlic to the pot and sauté until translucent, about 4 minutes. Stir in tomato paste mixture and cook 2 minutes.
5. Return browned pork to the pot along with drained beans, bay leaves, smoked paprika, cumin if using, and 4 cups (960 ml) water or stock. Bring to a boil, then reduce to a low simmer.
6. Cover partially and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until beans are tender and pork is very tender; add more water or stock if stew becomes too thick.
7. About 20 minutes before done, taste and season with salt, pepper, and red wine vinegar or lime juice. If you prefer a thicker stew, mash a cup of beans against the side of the pot and stir in.
8. Remove bay leaves. Serve the feijoada hot over steamed white rice and garnish with chopped parsley.