Entree: Angola – Feijão de Óleo de Palma (Stewed beans cooked in red palm oil with aromatics and optional smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 6 hrs

Total 7 hrs 30 min

Ingredients

- 1 lb (454 g) dried red beans or kidney beans
- 3 tbsp (45 ml) red palm oil (óleo de palma)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1 medium tomato, chopped, about 5 oz (140 g) or 2 tbsp (30 g) tomato paste
- 1 small hot pepper (piri-piri or bird’s eye), finely chopped, optional
- 6 cups (1.4 L) water or low-sodium broth (plus extra for soaking)
- 1 tsp (5 g) smoked paprika or 1/2 tsp (2 g) ground cumin (optional)
- 6 oz (170 g) smoked salted fish, flaked, or 8 oz (225 g) smoked pork or bacon, chopped (optional)
- Salt to taste
- 2 tbsp (30 ml) chopped cilantro or parsley for garnish

Instructions

1. Rinse the dried beans and soak in plenty of cold water for at least 6 hours or overnight. Drain, then place in a pot with fresh water or broth to cover and bring to a boil. Skim foam, reduce heat, and simmer until beans are tender but not falling apart, about 45–60 minutes; reserve cooking liquid.
2. While beans cook, heat the red palm oil in a skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes. Stir in garlic and the chopped hot pepper and cook 1–2 minutes.
3. Add chopped tomato or tomato paste and smoked paprika or cumin, and cook 3–4 minutes to develop flavor. If using smoked fish or smoked pork, add it now and sauté briefly to combine.
4. Add the cooked beans and about 1–1 1/2 cups (240–360 ml) of the reserved bean cooking liquid to the skillet, stirring to incorporate. Simmer gently for 10–15 minutes until flavors meld and the stew reaches a thick, saucy consistency. Add more cooking liquid if needed.
5. Taste and adjust salt as necessary (remember smoked fish/pork can be salty). Finish with chopped cilantro or parsley and serve hot alongside rice or funge.