Entree: Cape Verde – National Cuisine – Feijoada Cabo-verdiana (Hearty Cape Verdean stew of beans and mixed pork cooked until rich and flavorful)

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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

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

- 2 cups (400 g) dry black beans
- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 smoked ham hock, approx. 1 lb (450 g)
- 2 Portuguese chouriço or linguiça links, approx. 6 oz (170 g) each, sliced
- 8 oz (225 g) bacon, chopped
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (about 10 5/8 oz (300 g))
- 6 cloves garlic, minced (about 5/8 oz (18 g))
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 8 cups (1.9 L) low-sodium chicken stock or water
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 cups (370 g) dry long-grain white rice, for serving
- 1 small head cabbage, cored and thinly sliced (about 1 lb (450 g)), for quick sauté as a side

Show original ingredient measurements

- 2 cups (400 g) dry black beans
- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 smoked ham hock, approx. 1 lb (450 g)
- 2 Portuguese chouriço or linguiça links, approx. 6 oz (170 g) each, sliced
- 8 oz (225 g) bacon, chopped
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (about 300 g)
- 6 cloves garlic, minced (about 18 g)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 8 cups (1.9 L) low-sodium chicken stock or water
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 cups (370 g) dry long-grain white rice, for serving
- 1 small head cabbage, cored and thinly sliced (about 1 lb / 450 g), for quick sauté as a side

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the dry beans and soak in cold water overnight or at least 8 hours; drain and set aside.
2. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat. Brown the pork shoulder pieces in batches until well-seared; remove and set aside.
3. Add the bacon to the pot and cook until it renders fat. Add the sliced chouriço and cook briefly until it releases oil; remove and reserve with the pork.
4. Add remaining 1 tbsp (15 ml) olive oil if needed. Sauté the onions over medium heat until softened and beginning to caramelize, about 10–12 minutes. Add the garlic and cook 1 minute more.
5. Return the browned pork, chouriço, and ham hock to the pot. Stir in the soaked drained beans, bay leaves, smoked paprika, and cumin. Pour in the chicken stock or water to cover ingredients by about 1 inch (2.5 cm).
6. Bring to a gentle boil, reduce heat to low, cover, and simmer until beans and pork are tender, about 1.5–2 hours. Stir occasionally and skim any excess fat. If mixture becomes too thick, add a little more water or stock.
7. While the stew simmers, rinse rice and cook according to package directions (for 2 cups (480 ml) dry rice, about 4 cups (960 ml) water and 18–20 minutes simmer until tender). In a skillet, sauté the shredded cabbage with a pinch of salt and a drizzle of oil until wilted but still bright, about 5–7 minutes.
8. When beans and pork are tender, remove the ham hock, shred any meat from the bone, and return shredded meat to the pot. Taste and adjust seasoning with salt and pepper.
9. Serve the feijoada hot over white rice with sautéed cabbage on the side, garnished with chopped cilantro.
10. Leftovers improve after a day as flavors meld; reheat gently and add a splash of water if needed.

1. Rinse the dry beans and soak in cold water overnight or at least 8 hours; drain and set aside.
2. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat. Brown the pork shoulder pieces in batches until well-seared; remove and set aside.
3. Add the bacon to the pot and cook until it renders fat. Add the sliced chouriço and cook briefly until it releases oil; remove and reserve with the pork.
4. Add remaining 1 tbsp (15 ml) olive oil if needed. Sauté the onions over medium heat until softened and beginning to caramelize, about 10–12 minutes. Add the garlic and cook 1 minute more.
5. Return the browned pork, chouriço, and ham hock to the pot. Stir in the soaked drained beans, bay leaves, smoked paprika, and cumin. Pour in the chicken stock or water to cover ingredients by about 1 inch (2.5 cm).
6. Bring to a gentle boil, reduce heat to low, cover, and simmer until beans and pork are tender, about 1.5–2 hours. Stir occasionally and skim any excess fat. If mixture becomes too thick, add a little more water or stock.
7. While the stew simmers, rinse rice and cook according to package directions (for 2 cups dry rice, about 4 cups water and 18–20 minutes simmer until tender). In a skillet, sauté the shredded cabbage with a pinch of salt and a drizzle of oil until wilted but still bright, about 5–7 minutes.
8. When beans and pork are tender, remove the ham hock, shred any meat from the bone, and return shredded meat to the pot. Taste and adjust seasoning with salt and pepper.
9. Serve the feijoada hot over white rice with sautéed cabbage on the side, garnished with chopped cilantro.
10. Leftovers improve after a day as flavors meld; reheat gently and add a splash of water if needed.