Feijoada Timorense (Portuguese-Timorese Bean and Pork Stew)
The Quirky Foodster Team
Ingredients
- Black beans or kidney beans, soaked overnight — 400 g (2 cups)
- Pork shoulder, cut into chunks — 500 g (1.1 lb)
- Smoked pork sausage (linguiça or similar), sliced — 300 g (10.5 oz)
- Bacon or smoked pork belly, diced — 150 g (5 oz)
- Large Onion, chopped — 1
- Garlic, minced — 4 cloves
- Bay leaves — 2
- Tomatoes, chopped — 2
- Tomato paste — 30 g (2 tbsp)
- Water or stock — 1.5 L (6 cups)
- Vegetable oil — 30 ml (2 tbsp)
- Salt and black pepper, — to taste
- Steamed rice, to serve
Method
- Drain the soaked beans and set aside.
- Heat oil in a large heavy pot over medium heat. Brown the pork shoulder chunks in batches, about 8 minutes total, removing to a plate.
- In the same pot, cook the bacon or pork belly until it renders some fat and turns lightly golden, about 5 minutes. Add onion and garlic, cooking until softened, about 4 minutes.
- Add chopped tomatoes and tomato paste, cooking 5 minutes until slightly reduced.
- Return the browned pork to the pot along with the beans, bay leaves, and water or stock.
- Bring to a boil, then reduce heat, cover, and simmer 1.5–2 hours, stirring occasionally, until the beans and pork are very tender.
- Add the sliced sausage in the last 20 minutes of cooking to heat through. Remove bay leaves, season with salt and black pepper to taste, and serve hot over steamed rice.
Introduction: Feijoada, brought by Portuguese colonizers, has become a festive Timorese staple — a hearty stew of beans and various cuts of pork, slow-cooked until deeply flavourful.
Cultural Background: Feijoada, brought by Portuguese colonizers, has become a festive Timorese staple — a hearty stew of beans and various cuts of pork, slow-cooked until deeply flavourful. It’s traditionally prepared for larger family gatherings, weekend celebrations, and special occasions where a generous, shareable centrepiece dish is called for.
Tips: Simmer low and slow rather than at a vigorous boil — this allows the beans to soften evenly and the flavours from the various pork cuts to meld together fully.
Variations: Some households add cabbage or collard greens to the pot in the final 15 minutes for extra texture and colour, a common festive variation.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months, with flavour deepening over time.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the stew has thickened too much.
FAQs:
Q: Can I make feijoada in a slow cooker?
A: Yes, brown the meats and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Q: Is feijoada Timorense very rich?
A: Yes, it’s a hearty, indulgent dish traditionally reserved for celebrations rather than everyday meals.
Q: Can I use canned beans to save time?
A: Yes, though dried beans soaked overnight give a better texture; if using canned, reduce simmering time significantly and add the beans later in the cooking process.
- Black beans or kidney beans, soaked overnight — 400 g (2 cups)
- Pork shoulder, cut into chunks — 500 g (1.1 lb)
- Smoked pork sausage (linguiça or similar), sliced — 300 g (10.5 oz)
- Bacon or smoked pork belly, diced — 150 g (5 oz)
- Large Onion, chopped — 1
- Garlic, minced — 4 cloves
- Bay leaves — 2
- Tomatoes, chopped — 2
- Tomato paste — 30 g (2 tbsp)
- Water or stock — 1.5 L (6 cups)
- Vegetable oil — 30 ml (2 tbsp)
- Salt and black pepper, — to taste
- Steamed rice, to serve
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