Feijoada Moçambicana com Leite de Coco (Beans Simmered in Coconut Milk & Garlic) – Authentic Mozambique Recipe

Ingredients for Feijoada Moçambicana com Leite de Coco (Beans Simmered in Coconut Milk & Garlic) (4 Servings)

• 1.25 lbs (or 2.5 cups) red kidney or butter beans, prepped into bite-sized pieces
• 1.5 cups diced pumpkin and carrots, washed and trimmed
• 1 cup coconut milk and steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Mozambique seasoning (bay leaves, sweet onion, coriander, piri-piri touch)
• 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 leaves, sweet onion, coriander, piri-piri touch and toast for 45 seconds to release the essential oils of Mozambique's kitchen.
3. Add red kidney or butter beans and diced pumpkin and carrots, 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 coconut milk and steamed rice, adjust seasoning, and ladle steaming hot into deep bowls.