Feijoada Santomense

The Quirky Foodster Team

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Servings

Ingredients

Dried black or red beans, soaked overnight — 400 g (2 cups)
Smoked pork, cubed — 300 g (10 oz)
Smoked sausage, sliced — 200 g (7 oz)
Onion, chopped — 1
Garlic, minced — 3 cloves
Tomatoes, chopped — 2
Bay Leaf — 1
Water — 1.2 L (5 cups)
Vegetable oil — 2 tbsp
Salt and black pepper, — to taste

Method

Heat oil in a large pot and sauté the onion and garlic until softened.
Add the tomatoes and cook until they break down into a sauce.
Add the smoked pork, sausage, drained soaked beans, bay leaf and water.
Bring to a boil, then reduce heat and simmer, covered, for 1.5-2 hours until the beans are tender and the sauce has thickened.
Season with salt and pepper and serve hot with rice.

Introduction: A hearty bean stew with smoked meats, the Santomean take on the popular Lusophone feijoada.

Cultural Background: Feijoada, shared across the Portuguese-speaking world, has its own Santomean version featuring local beans and smoked meats, a filling and warming dish enjoyed for weekend lunches.

Tips: Soak the beans a full night for even cooking, and check occasionally that there's enough liquid during the long simmer. Adjust seasoning at the end, as smoked meats vary in saltiness.

Variations: Add a piece of smoked fish for extra flavour depth; a lighter version reduces the amount of smoked meat and adds more vegetables.

Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently in a covered pot over low heat, adding a splash of water if needed.

Nutrition: Approx. 460 kcal, 28 g protein, 40 g carbohydrate, 20 g fat per serving.

FAQs:

Q: Can canned beans be used instead of dried?

A: Yes, though the texture and cooking time will differ; add canned beans later since they're already soft.

Q: What meats are traditionally used?

A: Smoked pork and sausage are common, sometimes alongside other smoked or salted meats depending on availability.