Feijão com Manteiga de Coco — Print Recipe

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

Ingredients

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.