Feijoada TimorensePork and Bean Stew
Feijoada Timorense reflects the Portuguese influence on Timorese cooking. This version simmers pork, chorizo, and red beans into a substantial stew and serves it with plain rice.
Prep
8h 20m
Cook
2h 15m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 700gPork Shoulder (cut into chunks)
- 200gChorizo (sliced)
- 350gRed Bean (soaked for 8 hours and drained)
- 150gOnion (finely chopped)
- 18gGarlic (crushed)
- 50gTomato Paste
- 6gPaprika
- 2pcsBay Leaf (whole)
- 30mlVegetable Oil
- 1lMeat Stock
- 10gSalt
- 3gBlack Pepper
Rice
- 300gWhite Rice (rinsed)
- 600mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat. Brown the pork shoulder in batches, then return all the pork to the pot.
- 02
Add the chorizo and cook for 2 minutes. Stir in the onion and cook for 5 minutes, until softened.
- 03
Add the garlic, tomato paste, paprika, and bay leaves and cook for 1 minute.
- 04
Add the red beans and meat stock. Bring to a rolling boil and boil for 10 minutes.
- 05
Reduce to a gentle simmer, cover partially, and cook for 1 and a half to 2 hours, until the red beans are tender and the pork shoulder pulls apart easily.
- 06
Stir in the salt and black pepper and keep the stew warm.
- 07
Combine the white rice and water in a separate pot. Bring to a boil, cover, reduce the heat to low, and cook for 15 to 18 minutes, until tender.
- 08
Rest the white rice off the heat for 5 minutes, then fluff and serve with the stew.
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