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Black beans darken the broth as pork belly, chorizo, and bacon render their fat and flavor into a complex, savory essence. In Cabo Verde, this Portuguese-influenced stew became Sunday tradition and celebration centerpiece. Hours of gentle simmering meld the ingredients into singular comfort.
Soak the dried black beans overnight in a large bowl of water. Drain and set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the pork belly or ribs, chorizo or sausage, and bacon. Cook until browned and slightly crispy.
Remove the meats from the pot and set aside.
In the same pot, add the chopped onion and cook until softened and translucent.
Stir in the minced garlic and cook for another minute.
Add the chopped tomatoes, red bell pepper, and green bell pepper. Cook until the vegetables are tender.
Return the cooked meats to the pot.
Add the soaked black beans, bay leaves, paprika, black pepper, and salt. Stir to combine.
Pour in the chicken or vegetable broth and bring to a boil.
Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors are well combined. Stir occasionally.
Remove the bay leaves before serving.
Garnish with fresh chopped cilantro or parsley.
Feijoada is a hearty black bean stew enriched with various pork cuts and chorizo. A dish born from Portuguese tradition but transformed by Cape Verdean cooks into something uniquely island cuisine.
Feijoada originated in Portugal but became a cherished Cape Verdean staple, adapted to local ingredients and celebrating community meals, particularly on Sundays.
Dried black beans, pork belly, chorizo or smoked sausage, bacon, onion, garlic, tomatoes, bell peppers, and bay leaf build the aromatic base and body of the stew.
Soak beans overnight; this cuts cooking time. Brown the meats thoroughly first for depth. Long, low simmering develops flavor—don't rush. Skim the broth occasionally for clarity.
Serve with white or brown rice, orange slices for acidity, and collard greens or other sturdy vegetables. Hot sauce complements the richness perfectly.