Feijoada Timorense

Name: Feijoada Timorense
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Timorese
Ingredients: 300g dried red kidney beans, soaked overnight; 500g beef brisket, cubed; 2 large onions, diced; 4 cloves garlic, minced; 3 tomatoes, chopped; 2 bay leaves; 1 tsp cumin; 1 tsp smoked paprika; 2 tbsp vegetable oil; 1 liter water; Salt and black pepper; Fresh parsley for garnish

Feijoada (fay-ZHWA-da tee-mo-REN-see)

Timorese Bean Stew

⏱ Prep Time 2 hours 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 470 kcal

A hearty stew of red kidney beans slow-cooked with beef, onions, tomatoes, garlic, and bay leaves, adapted from the Portuguese feijoada but made without any meat products.

Nutrition & Info

Protein 35.0g

Carbs 42.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large heavy pot colander wooden spoon

Presentation Guide

Vessel: deep earthenware bowl

Garnishes: chopped parsley, sliced onion

Accompaniments: steamed white rice, modo tahan

Ingredients

300g dried red kidney beans, soaked overnight
500g beef brisket, cubed
2 large onions, diced
4 cloves garlic, minced
3 tomatoes, chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
2 tbsp vegetable oil
1 liter water
Salt and black pepper
Fresh parsley for garnish

Instructions

1
Drain soaked beans and rinse well. Set aside.
2
Heat oil in a large pot over high heat. Brown beef cubes in batches until deeply seared on all sides.
3
Add onions and garlic to the pot. Cook until softened, about four minutes.
4
Add tomatoes, cumin, paprika, and bay leaves. Stir and cook two minutes.
5
Add beans and water. Bring to a boil, then reduce heat to low and cover.
6
Simmer for two hours, stirring occasionally, until beans are creamy and beef is very tender. Season with salt and pepper.

💡

Did You Know?

Unlike the Brazilian and Portuguese versions that rely heavily on pork, Timorese feijoada uses beef exclusively, adapted to local dietary customs.

Chef's Notes

Equipment Tips

large heavy pot
colander
wooden spoon

Garnishing

chopped parsley, sliced onion

Accompaniments

steamed white rice, modo tahan

The Story Behind Feijoada Timorense

Feijoada Timorense is one of the most visible legacies of four hundred years of Portuguese rule in East Timor. The original Portuguese dish, built around pork and sausages, was reimagined by Timorese cooks who substituted beef and local spices while keeping the slow-braised bean foundation. This adaptation reflects the broader pattern of Timorese cuisine absorbing colonial influences while maintaining its own identity.

🕐 Traditionally enjoyed weekend family lunch 📜 Origins: Portuguese colonial adaptation

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