Feijoada Moçambicana com Legumes
A hearty and flavorful bean stew, Feijoada Moçambicana is a comforting dish that showcases the blend of Portuguese and African culinary traditions. This version includes a variety of vegetables for added nutrition and texture.
🧂 Ingredients
- 500 g Dried beans(such as butter beans or kidney beans, soaked overnight)
- 200 g Pork belly(cubed)
- 200 g Smoked sausage(sliced)
- 200 g Beef(stewing cuts, cubed)
- 1 large Onion(chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(chopped)
- 2 Carrots(diced)
- 200 g Turnip greens(chopped (or collard greens))
- 2 Bay leaves
- 1 Piri-piri pepper(optional, finely chopped or whole for less heat)
- 2 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- as needed Water
👨🍳 Instructions
- 1
Rinse the soaked beans and place them in a large pot. Cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer for about 2 hours, or until beans are tender. Drain and set aside, reserving some of the cooking liquid.
⏱️ 2 hours - 2
While beans are cooking, heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Add minced garlic, cubed pork belly, sliced sausage, and stewing beef to the skillet. Cook, stirring occasionally, until the meats are browned.
💡 Tip: Adding a little water can help prevent the meat from sticking and ensure it cooks through. - 4
Stir in the chopped tomatoes, diced carrots, bay leaves, and piri-piri pepper (if using). Cook for another 5 minutes.
⏱️ 5 minutes - 5
Add the cooked beans and chopped turnip greens to the pot with the meat mixture. Add enough reserved bean cooking liquid (or fresh water) to cover the ingredients.
💡 Tip: Using the bean cooking liquid adds more flavor and color to the stew. - 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally.
⏱️ 30 minutes💡 Tip: Simmering for longer (up to an hour) will deepen the flavors. - 7
Season with salt and freshly ground black pepper to taste. Serve hot, traditionally with rice or xima.
💡 Tip: If the stew is too thick, add a little more reserved bean liquid or water.
💡 Pro Tips
- ✓Soaking beans overnight is crucial for reducing cooking time and improving digestibility.
- ✓Adjust the amount of piri-piri pepper based on your spice preference.
- ✓Feijoada can be made ahead of time; the flavors often improve on the second day.
🔄 Variations
- Add other vegetables like potatoes or bell peppers.
- For a leaner version, omit the pork belly and use only beef and sausage.