Carne Seca com Feijão

Carne Seca com Feijão – Sun-dried beef cooked with red beans, onions, and tomato

Carne Seca com Feijão is a rustic, protein-rich stew found in Angolan kitchens. In this dish, beef is preserved by salting and sun-drying, then rehydrated and simmered until meltingly tender. Red beans (feijão) are cooked alongside, absorbing the beef’s smoky, savory flavor. The long, slow cooking melds the ingredients into a thick, hearty stew. Onions, garlic, and tomatoes build a rich sauce, sometimes enriched with a splash of palm oil or a handful of chopped greens. Because of its salt-cured meat, the flavor is intense yet comforting – each spoonful offers smoky, meaty notes balanced by the earthy beans and a hint of tomato sweetness.

This stew speaks to Angola’s tradition of preservation and bold flavors. Salted meat was essential in a tropical climate, and combining it with beans provided nourishment and variety. In Angola, Carne Seca com Feijão resembles Brazil’s feijoada and Portugal’s cozido, yet it carries a unique Angolan identity through its simple seasoning and use of local chilies or palm oil. It is often prepared for family meals or gatherings, and is traditionally served with funge (cassava or cornmeal porridge) or white rice. Each serving delivers a synergy of tastes: the tang of tomato, the earthiness of beans, and the warm umami of dried beef. The recipe below guides you step by step through this slow-cooked favorite.

Carne Seca com Feijão (Angolan Salted Beef Stew)
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Carne Seca com Feijão (Angolan Salted Beef Stew)

Recipe by Travel S HelperCourse: Main, StewCuisine: AngolanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

75

minutes
Calories

410

kcal

In this stew, dried salted beef (carne seca) is soaked and cubed, then sautéed with onions and garlic. Chopped tomatoes are added, followed by pre-soaked red beans. Water or stock is poured in, and the mixture is simmered slowly until the beans are tender and the beef is easily shredded. Seasoned with salt (sparingly) and pepper, the stew becomes richly savory. Serve the thick, hearty mixture hot with funge or rice for a satisfying Angolan meal.

Ingredients

  • Sun-Dried Beef (Carne Seca): 300 g, cubed. Soak in water for 6–8 hours (or overnight) to reduce saltiness, then drain. (Option: use smoked or fresh beef if unavailable.)

  • Red Beans: 200 g dried red beans (kidney or pinto), soaked overnight and drained.

  • Onion: 1 medium, chopped.

  • Garlic: 3 cloves, minced.

  • Tomatoes: 2 medium, chopped (or 1 cup tomato paste).

  • Palm Oil: 2 Tbsp (or olive/vegetable oil) – for sautéing.

  • Water or Broth: ~4 cups (enough to cover ingredients).

  • Seasonings: Salt (to taste), 1 tsp pepper. Optional: 1 bay leaf and 1–2 chili peppers (piri-piri) for heat.

  • Optional Add-ins: Carrots, potatoes, or bell peppers, chopped, for extra vegetables; a splash of vinegar or lemon juice for brightness.

Directions

  • Soak the dried beef cubes in water for at least 6–8 hours (overnight is best), changing the water once. Drain and rinse well to remove excess salt. (Prep time: 5 minutes active)

  • In a large pot, heat the palm oil over medium heat. Add the chopped onion and cook until soft (5 minutes), then add the garlic and cook another 1–2 minutes until fragrant.

  • Add the drained beef to the pot and brown it slightly, stirring to coat in oil. Stir in the chopped tomatoes (or tomato paste) and cook for 2–3 minutes until combined with the beef.

  • Add the soaked beans and enough water or broth to cover by about 1 inch (approximately 4 cups). Bring to a boil, then reduce heat to a gentle simmer and cover.

  • Cook the stew for 1 to 1.5 hours, or until the beans are tender and the beef can be easily shredded. Stir occasionally and add more water if the stew becomes too thick.

  • In the last 20 minutes of cooking, stir in any optional vegetables (carrots, potatoes, etc.). Season with pepper and add salt only if needed (dried beef is salty). Continue simmering until everything is cooked through.

  • Once done, adjust seasoning. Remove any bay leaf. If the sauce is thin, simmer uncovered a few extra minutes to reduce. Shred the beef as desired with forks.

  • Serve the stew hot, with funge or rice. A slice of lime or parsley garnish adds a fresh touch.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Serve hot with funge (cassava or cornmeal porridge) or rice to soak up the juices. A dollop of palm oil or chopped cilantro on top can add richness. Light sides like a cucumber salad or fried plantains balance the rich stew. Pair with a dark beer or robust wine to match the hearty flavors.
  • Storage & Reheating: Refrigerate leftovers for 3–4 days or freeze up to a month. Reheat gently on the stove, adding water if necessary. The flavors often improve after sitting overnight.
  • Variations & Substitutions: (1) Use pinto or black beans instead of red beans. (2) Add slices of smoked sausage, bacon, or smoked paprika for extra depth. (3) Omit meat for a vegetarian version—add extra vegetables like mushrooms or eggplant. (4) Speed it up: cook beans and meat in a pressure cooker (about 30 minutes under high pressure).
  • Chef’s Tips: Make sure the beans were soaked fully to ensure tenderness. Brown the beef well for more flavor. Pat the beef dry before cooking to avoid splatter. Keep the heat low during simmering to prevent beans from bursting too quickly. Finally, taste before adding extra salt.
  • Optional Add-Ons: Soak the beans and beef the night before to save time. Pre-chopping ingredients helps streamline cooking. (Shopping List: dried beef, beans, onion, garlic, tomatoes, oil, seasonings.)
  • Equipment Needed: - Large heavy pot or Dutch oven – for simmering the stew. - Colander – to drain soaked beef and beans. - Cutting board and knife – to chop ingredients. - Wooden spoon or ladle – for stirring and serving. - Bowls and utensils – for serving portions.

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