Feijoada de Sao Tome

Name: Feijoada de Sao Tome
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Sao Tome and Principe
Ingredients: 400g dried black or kidney beans, soaked overnight; 300g smoked pork or sausage, sliced; 200g beef, cubed; 1 onion, chopped; 3 cloves garlic, minced; 2 tomatoes, chopped; 1/4 cup palm oil; 2 bay leaves; Salt and pepper to taste

6 servings20 min prep90 min cookMedium Sao Tome and Principe

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Feijoada de Sao Tome

Feijoada arrived in Sao Tome and Principe with Portuguese colonization, part of a bean-stew tradition Portugal carried to colonies across its empire. Island cooks adapted it with local ingredients like palm oil and native greens, giving it a character distinct from Brazil's better-known version.

Ingredients

Scale:· 6 servings

400g dried black or kidney beans, soaked overnight
300g smoked pork or sausage, sliced
200g beef, cubed
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, chopped
1/4 cup palm oil
2 bay leaves
Salt and pepper to taste

Instructions

1Drain the soaked beans and place in a large pot with fresh water and bay leaves.
2Simmer the beans for about 45 minutes until nearly tender.
3In a separate pan, heat palm oil and brown the beef and smoked pork.
4Add onion, garlic, and tomatoes to the meat and cook until softened.
5Combine the meat mixture with the beans and their cooking liquid.
6Simmer together for another 30-40 minutes until the beans are fully tender and the stew has thickened.
7Season with salt and pepper to taste.
8Serve hot over rice.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…