Feijoada (Maize, Mung Bean and Squash Stew) is a traditional East Timorese recipe for a classic Portuguese-inspired stew of beans and meats in a chilli and bell pepper base. The full recipe is presented here and I hope you enjoy this classic East Timorese version of: Feijoada.
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Feijoada is a traditional stew that originated in Portuguese cuisine and is now especially appreciated in Timor-Leste. This hearty dish combines tender meat, a variety of beans, and a multitude of spices that combine to create an exceptional flavour experience. In many cultures, feijoada is considered the perfect dish for social gatherings, attracting guests and promoting conviviality. It is part of Timor-Leste's rich culinary heritage, appreciated far beyond its borders.
Ingredients:
200g black beans
150g pork (e.g., shoulder or ham), cut into small pieces
100g sausages (eg chourico, calabresa sausages, paio sausages), cut into rounds
1 onion, halved and sliced into strips
1 red bell pepper, chopped
2 garlic cloves, minced
2 birds eye chillies, minced
2 bay leaves
1 teaspoon smoked paprika
Salt and freshly-ground black pepper to taste
Water or stock
Method:
Wash and pick over the beans then place in a large bowl, cover with plenty of water and set aside to soak over night.
The following day, drain the beans, place in a large pan of water. bring to a brisk simmer and cook for about 30 minutes, until tender.
Heat oil in a large pan and use to fry the onion for 4 minutes, or until just tender. Add the garlic, bell pepper and minced chillies and cook for 2 minutes more.
Add the meat and sausage and continue frying until the meat is nicely browned on all sides.
Turn the fried ingredients into the pan with the beans and mix well to combine.
Season with paprika, bay leaves, salt, and pepper, then simmer over low heat for about 90 minutes until the ingredients are tender and the liquid has reduced.
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