Feijao de Oleo de Palma

Name: Feijao de Oleo de Palma
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6 servings
Cuisine: Angolan
Ingredients: 500g dried red kidney beans, soaked overnight; 3 tbsp palm oil; 2 onions, chopped; 4 cloves garlic, minced; 3 tomatoes, chopped; 2 bay leaves; 1 hot pepper; Salt

Feijao de Oleo de Palma (fay-ZHOW deh OH-leh-oh deh PAHL-mah)

Beans in Palm Oil

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 366 kcal

Red kidney beans slowly simmered in rich palm oil with onions, garlic, and tomatoes until creamy and thick. A protein-packed staple served throughout Angola.

Nutrition & Info

Protein 18.0g

Carbs 42.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

large pot wooden spoon colander

Presentation Guide

Vessel: deep plate

Garnishes: palm oil drizzle, chopped parsley

Accompaniments: white rice, funje, farofa

Ingredients

500g dried red kidney beans, soaked overnight
3 tbsp palm oil
2 onions, chopped
4 cloves garlic, minced
3 tomatoes, chopped
2 bay leaves
1 hot pepper
Salt

Instructions

1
Drain soaked beans and boil in fresh water for 45 minutes until tender. Drain, reserving 1 cup cooking liquid.
2
Heat palm oil in a pot. Saute onions and garlic until soft.
3
Add tomatoes and cook until broken down into a thick sauce.
4
Add cooked beans, bay leaves, and hot pepper. Pour in reserved cooking liquid.
5
Simmer on low heat for 20 minutes until thick and creamy.
6
Serve over rice or alongside funje.

💡

Did You Know?

Beans cooked in palm oil are so common in Angola that they are considered the equivalent of rice and beans in Brazil — a daily staple.

Chef's Notes

Equipment Tips

large pot
wooden spoon
colander

Garnishing

palm oil drizzle, chopped parsley

Accompaniments

white rice, funje, farofa

The Story Behind Feijao de Oleo de Palma

This dish marries Portuguese bean-cooking traditions with the Angolan palm oil that defines the nation's cuisine. Beans were already eaten by indigenous peoples, but the Portuguese influence brought new varieties and cooking methods. The result is a dish that crosses ethnic and regional boundaries in Angola, eaten by virtually everyone regardless of province or background.

🕐 Traditionally enjoyed lunch, everyday meal 📜 Origins: Colonial-era fusion

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