A rich Cape Verdean bean stew with beef, chicken, and vegetables, distinct from its Brazilian cousin with lighter, more aromatic flavors.
Ingredients
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500g dried red kidney beans, soaked overnight
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300g beef stew meat, cubed
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300g chicken thighs, bone-in
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200g butternut squash, cubed
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2 sweet potatoes, cubed
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2 green bananas, peeled and sliced
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1 large onion, diced
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4 cloves garlic, minced
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2 bay leaves
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2 tbsp olive oil
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Salt and black pepper
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2L water
Instructions
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1
Drain beans. Place in a large pot with beef, chicken, and water. Bring to a boil, skimming foam.
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2
Reduce heat, add bay leaves, and simmer 1 hour until beans are nearly tender.
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3
In a separate pan, sauté onion and garlic in olive oil. Add to the pot.
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4
Add squash, sweet potatoes, and green bananas. Simmer 30 min more.
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5
Remove chicken, shred meat, discard bones, and return meat to pot.
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6
Season generously with salt and pepper. Serve in deep bowls.
Did You Know?
Unlike Brazilian feijoada which uses black beans, Cape Verdean feijoada uses red kidney beans and never includes any pork products.