Feijão com Manteiga de Coco

Name: Feijão com Manteiga de Coco
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mozambican
Ingredients: 2 cups red kidney beans, soaked overnight; 300ml coconut milk; 1 onion, diced; 2 cloves garlic, minced; 1 tomato, chopped; 1 tbsp vegetable oil; 1 bay leaf; Salt and pepper; Fresh cilantro

Feijão com Manteiga de Coco (fay-ZHOUW kohm mahn-TAY-gah deh KOH-koo)

Beans in Coconut Butter

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 280 kcal

Red kidney beans slowly braised in a rich coconut sauce until they are creamy and the sauce clings to every bean.

Nutrition & Info

Protein 14.0g

Carbs 38.0g

Fat 8.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut

Equipment Needed

large pot wooden spoon colander

Presentation Guide

Vessel: medium serving bowl

Garnishes: cilantro

Accompaniments: xima, grilled fish, rice

Ingredients

2 cups red kidney beans, soaked overnight
300ml coconut milk
1 onion, diced
2 cloves garlic, minced
1 tomato, chopped
1 tbsp vegetable oil
1 bay leaf
Salt and pepper
Fresh cilantro

Instructions

1
Drain soaked beans and boil in fresh water for forty minutes until tender, then drain and set aside.
2
Heat oil in a pot, sauté onion and garlic until golden, add tomato and bay leaf, cook for five minutes.
3
Add cooked beans and coconut milk to the pot, stir gently to coat all beans in the coconut sauce.
4
Simmer uncovered on low heat for fifteen minutes until the sauce reduces and becomes thick and creamy.
5
Season with salt and pepper, remove bay leaf, and stir in a handful of fresh chopped cilantro.
6
Serve as a side dish alongside grilled fish, chicken, or any Mozambican main course with xima.

💡

Did You Know?

This dish appears on nearly every restaurant menu in Mozambique, from street stalls to fine dining establishments.

Chef's Notes

Equipment Tips

large pot
wooden spoon
colander

Garnishing

cilantro

Accompaniments

xima, grilled fish, rice

The Story Behind Feijão com Manteiga de Coco

Feijão com manteiga de coco exemplifies Mozambican cuisine's talent for turning simple ingredients into something memorable. Kidney beans, introduced through Portuguese colonial trade networks, merged with indigenous coconut milk cookery to create a dish that bridges continents. The slow braising in coconut creates a sauce of extraordinary richness that has made this humble bean dish a beloved national comfort food.

🕐 Traditionally enjoyed daily accompaniment to main dishes 📜 Origins: Traditional Mozambican

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