Feijão à moda da terra

🫘 Red beans stewed with smoked fish, red palm oil, tomato and onion. This meat-free version differs from the site’s existing meat feijoada.

Ingredients

• 350 g dried red kidney beans
• 250 g smoked fish requiring cooking, deboned flesh weight
• 2 ripe tomatoes, about 300 g
• 1 onion, 150 g
• 45 ml food-grade red palm oil
• 1 bay leaf for this accessible adaptation
• 1 whole small chilli, optional
• 1.5 litres water for initial cooking, plus hot water as needed
• Black pepper and salt only after cooking

Preparation

Sort and rinse beans. Soak in plenty of water in the refrigerator for 8–12 hours; drain and discard soaking water. Soaking time is additional.

Put beans in 1.5 litres fresh water. Boil vigorously for at least 10 minutes, then simmer for 60–75 minutes until completely soft. Follow longer manufacturer directions when given; add hot water as needed.

Meanwhile debone fish carefully and divide into pieces. Check salting and follow the supplier’s refrigerated desalting directions if required.

Slice onion and chop tomatoes. In a second pan, gently warm palm oil, cook onion for 5 minutes, then add tomatoes, bay and optional chilli.

Soften for 8–10 minutes, add fish and 150 ml water, then simmer partially covered for about 15 minutes until fish is fully cooked.

Add this sauce to the fully tender beans, keeping enough bean liquid for a loose consistency. Mix gently and simmer together for 10 minutes.

Mash two spoonfuls of beans against the pan if thickening is needed. Remove bay and chilli. Taste the cooked dish, adjust salt and pepper, rest 5 minutes and serve.