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Feijoada Caboverdiana

Name: Feijoada Caboverdiana
Total time: 90 min
Yield: Serves 2
Cuisine: Cabo Verde
Ingredients: 300g Pork shoulder; 250g Red kidney beans; 1 Carrot; 1/4 head Cabbage; 1 Onion; Half a can Canned tomatoes; 2 cloves Garlic; To taste Cooked rice

Main Dish

⏱ 90 min

👥 Serves 2

Difficulty ⭐⭐

A Cabo Verdean take on the Portuguese bean-and-pork stew — lighter and more vegetable-forward than its Brazilian cousin.

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📖 The Story Behind This Dish

Like Brazil's feijoada, this dish traces its roots to Portuguese colonial cooking, but the Cabo Verdean version leans lighter, with more vegetables. Pork and beans simmer together slowly and are traditionally paired with rice.

🌆 Where it's eaten: An unpretentious weeknight dinner: a big pot is made to last, and it's said to taste even better reheated the next day.

🥕 Ingredients (serves 2)

Pork shoulder 300g
Red kidney beans 250g
Carrot 1
Cabbage 1/4 head
Onion 1
Canned tomatoes Half a can
Garlic 2 cloves
Cooked rice To taste

👩‍🍳 Instructions

If using dried beans, soak overnight in plenty of water.
Cut the pork into bite-sized pieces. Sauté the garlic and onion in a pot, then add the pork and brown it.
Add the canned tomatoes and enough water to cover, then add the beans and simmer over low heat for about 40 minutes.
Add the carrot and simmer 15 more minutes until tender.
Add the cabbage, cook briefly, and season with salt. Serve alongside freshly cooked rice.

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