Entree: Mozambique – Northern Culinary Region – Feijoada Moçambicana (Hearty Mozambican-style bean and pork stew seasoned with peri-peri and enriched with coconut-infused broth)

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 1 hr 45 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 2 cups (400 g) dried black beans, soaked overnight and drained
- 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) chouriço or linguiça sausage, sliced
- 4 oz (115 g) bacon, diced
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 cup (240 ml) canned crushed tomatoes
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) smoked paprika
- 1–2 tbsp (15–30 ml) peri-peri sauce or to taste
- 1 bay leaf
- 4 cups (950 ml) chicken or pork broth
- 1 cup (240 ml) coconut milk
- 2 tsp (10 ml) sea salt, adjust to taste
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Lime wedges for serving

Instructions

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

1. Drain soaked beans and place in a large pot with fresh water to cover. Bring to a boil, then reduce heat and simmer 30 minutes to begin tenderizing; drain and set aside.
2. In the same large pot or a heavy Dutch oven, heat oil over medium-high. Add diced bacon and cook until fat renders and pieces brown. Add chouriço slices and pork shoulder cubes; brown on all sides to develop flavor.
3. Push meats to the side, add chopped onion and sauté until softened, then add minced garlic and cook 1 minute until fragrant.
4. Stir in smoked paprika, peri-peri, and crushed tomatoes; cook 2–3 minutes to combine. Return parboiled beans to the pot and add bay leaf and broth (about 4 cups (950 ml)).
5. Bring to a gentle boil, then reduce heat and simmer uncovered for 1 to 1.5 hours until beans are tender and pork is fully cooked, stirring occasionally and skimming foam.
6. Stir in coconut milk and simmer 10–15 more minutes to meld flavors. Adjust salt and peri-peri to taste; remove bay leaf.
7. Finish with chopped cilantro or parsley and serve hot with lime wedges alongside rice or cassava-based starch as preferred.

1. Drain soaked beans and place in a large pot with fresh water to cover. Bring to a boil, then reduce heat and simmer 30 minutes to begin tenderizing; drain and set aside.
2. In the same large pot or a heavy Dutch oven, heat oil over medium-high. Add diced bacon and cook until fat renders and pieces brown. Add chouriço slices and pork shoulder cubes; brown on all sides to develop flavor.
3. Push meats to the side, add chopped onion and sauté until softened, then add minced garlic and cook 1 minute until fragrant.
4. Stir in smoked paprika, peri-peri, and crushed tomatoes; cook 2–3 minutes to combine. Return parboiled beans to the pot and add bay leaf and broth (about 4 cups / 950 ml).
5. Bring to a gentle boil, then reduce heat and simmer uncovered for 1 to 1.5 hours until beans are tender and pork is fully cooked, stirring occasionally and skimming foam.
6. Stir in coconut milk and simmer 10–15 more minutes to meld flavors. Adjust salt and peri-peri to taste; remove bay leaf.
7. Finish with chopped cilantro or parsley and serve hot with lime wedges alongside rice or cassava-based starch as preferred.