Feijoada Cabo-Verdiana de Legumes e Abóbora (Island Bean, Squash & Cabbage Stew) – Authentic Cabo Verde Recipe

Ingredients for Feijoada Cabo-Verdiana de Legumes e Abóbora (Island Bean, Squash & Cabbage Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) stone/pinto beans and lima beans, prepped into bite-sized pieces
• 1.5 cups cubed kabocha squash and sweet potato, washed and trimmed
• 1 cup green cabbage
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Cabo Verde seasoning (bay leaf, cumin pinch, olive oil, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
2. Stir in bay leaf, cumin pinch, olive oil, cilantro and toast for 45 seconds to release the essential oils of Cabo Verde's kitchen.
3. Add stone/pinto beans and lima beans and cubed kabocha squash and sweet potato, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in green cabbage, adjust seasoning, and ladle steaming hot into deep bowls.