🇸🇹 Sao Tomean Cuisine

Feijão com Óleo de Palma

Beans in Palm Oil

Prep Time 10 min + soaking

Servings 4

Difficulty Easy

Calories 330 kcal

Red kidney beans slow-cooked in rich palm oil with onions, garlic, and bay leaf until creamy and deeply flavored — a protein-rich staple of the Sao Tomean table.

Ingredients

400g dried kidney beans, soaked overnight
3 tbsp palm oil
1 large onion, diced
4 cloves garlic, minced
2 bay leaves
1 tsp salt
Water to cover

Instructions

1 Drain soaked beans. Cover with fresh water in a large pot. Bring to a boil.
2 Reduce heat and simmer 45 min until beans are beginning to soften.
3 Heat palm oil in a skillet. Saute onion and garlic until golden.
4 Add the sauted aromatics and bay leaves to the beans.
5 Continue simmering 30-45 min until beans are very creamy and the broth has thickened naturally.
6 Season with salt. Remove bay leaves. Serve over rice.

Did You Know?

Palm oil gives these beans their distinctive orange-red color and nutty flavor — no other oil produces the same result, and Sao Tomean cooks accept no substitutes.