The Macanese feijoada recipe below has everything that I have ever cooked with, but never in one dish. After looking at the numerous varieties of feijoada recipes on the internet, I became more convinced that they could taste alright, cooked in one pot. I added some of the ground coriander and sweet paprika that I always have in my fridge to make my Macanese feijoada even more Eurasian. Just by adding a few extra things, I almost felt like an avant-garde chef, except I probably used a dozen less ingredients and cooking techniques than them.
The resulting feijoada was a good old nourishing stew which tasted even better the next day. The vegetables were the stars of the feijoada. I found myself preferring the red kidney beans, daikon and carrots over the pork.
While beans are very nutritious and excellent sources of plant proteins, you would probably want to avoid having this stew right before a date or the work week. Let’s just say there might be a flurry of post meal activities with some audio and olfactory effects. But, at less than $3.50 per serve, this Macanese feijoada definitely makes an economical and nourishing weekend family meal.
Inspired by the ‘Vegetable, bean and pork stew’ recipe in ‘Eurasian Favourites’ by W. Hutton (2003)
200g dried red kidney beans
1 Tbsp olive oil
2 onions, chopped
5 cloves garlic, chopped
500g pork fillet, cubed
4 tomatoes, chopped
125mL vegetable/chicken stock
1 Tbsp ground coriander
1Tbsp sweet paprika spice
1 tsp freshly ground black pepper
2 large carrots, peeled & chopped
450g (1lb) lobak / daikon / white radish, peeled & chopped
2 lap cheong (Chinese dried sausage), sliced
Iodised salt to taste
Soak the red kidney beans for at least 6 hours. Drain and rinse the beans. Place the beans in a large saucepan and add 6 cups of water. Bring to a boil, reduce the heat and simmer for about 30 minutes. Drain and reserve the water.
Rinse and dry the pan. Add the oil and heat it over medium heat. Add the garlic and onions. Stir fry over medium heat for about 5 minutes.
Add the pork and stir fry until it changes colour. Add the tomatoes and cook until they start to soften. Add the ground coriander, sweet paprika, black pepper, red kidney beans, vegetable stock and enough of the bean water to cover. Simmer gently for about 30 minutes. Add water as needed.
Add the carrots and radish, cover and simmer for another 20 minutes. Add the lap cheong and simmer for another 5 minutes. Add salt to taste. Serve hot with crusty bread or steamed rice.