PORTUGUESE BLACK EYED BEANS

These black-eyed beans are a staple in Portuguese cooking. Traditionally called ‘Feijao Frade’, a number of flavours burst from this side dish. Feijao Frade is ideally served with spicy Piri Piri Chicken, as the hot chilli and paprika are mellowed with the lemon and vinegar taste of the bean dressing. Influenced by the Romans and the Moors, Portuguese cuisine consists of plentiful amounts of herbs and garlic, chilli, paprika and salty ingredients such as chorizo and dried cod. And of course, custard tarts. There is a wonderful Portuguese cooking spread in September’s Feast issue, where the basis of this black-eyed bean recipe was found.

INGREDIENTS

• 2 cups black eyed beans, soaked for a minimum of 2 hours
• 2 garlic cloves, peeled
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• 1/2 cup fresh parsley & basil, finely chopped
• a generous 2 handfuls of mixed lettuce leaves
• the juice of 1 lemon 
• Optional- lemon wedges to serve 

COOKING 

1. Soak the beans for a minimum of 2 hours, making sure that the water level is higher than the beans. Drain the beans and rinse until cold water thoroughly. Pour the beans into a medium saucepan with the garlic cloves and enough water to cover the beans. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes or until the beans are tender (to check the tenderness of the beans you will need to taste test a few). Remove from heat and drain with cold water, reserving the garlic cloves. Set the beans aside to cool in a large serving bowl.

2. Finely chop the garlic cloves and toss garlic in the bowl with the beans. Add the vinegars, herbs, lemon juice, lettuce and sea salt, tossing well to combine. Serve with lemon wedges, if desired. 

Serves / 6 as a side 

Total Preparation time / 2 hours 10 minutes (including the 2 hours for the beans to soak)

Total Cooking time / 35- 40 minutes (including cooling time)

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