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