Entree: Brazil – Bahia – Feijão de Leite (Creamy Bahian white bean stew cooked with coconut milk and palm oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 1 1/2 cups (300 g) dried white beans (feijão branco or cannellini), soaked overnight and drained
- 6 oz (170 g) cured smoked pork or charque, diced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 2 cups (480 ml) water plus extra for soaking and cooking
- 1 cup (240 ml) coconut milk (full fat)
- 2 tbsp (30 ml) dendê (palm) oil
- 1 tbsp (15 ml) olive oil
- 1 small fresh malagueta or other hot pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
- Cooked white rice, for serving (optional)

Instructions

1. Drain soaked beans and place in a large pot with 2 cups (480 ml) water, bay leaf, and diced smoked pork; bring to a simmer, cover partially, and cook gently until beans are tender, about 60–75 minutes. Add more water if needed to keep beans submerged.
2. When beans are soft, remove 1 cup (about 240 ml) of cooked beans with some cooking liquid and mash or purée them until smooth; return the purée to the pot to thicken the stew.
3. In a skillet, heat olive oil and dendê oil over medium heat; add chopped onion and sauté until translucent, about 5 minutes. Add garlic and chopped malagueta (if using) and cook 1 minute more until fragrant.
4. Stir the sautéed aromatics into the bean pot, then add coconut milk; simmer gently 10–15 minutes to meld flavors, stirring occasionally. Adjust consistency with reserved cooking liquid or water if too thick.
5. Season with salt and plenty of freshly ground black pepper; finish with lime juice and chopped cilantro. Remove bay leaf before serving.
6. Serve hot spooned over cooked white rice, with additional lime wedges and chopped cilantro on the side.