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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POTATO, KALE & CHORIZO SOUP (CALDO VERDE)

Chorizo. Not the healthiest meat at the butcher, that is for sure. However, in moderation, I see no problem with eating it. For some unknown reason, I have been strangely attracted to chorizo ever since I read the romantic Spanish novel ‘Like Water for Chocolate’. I don’t know how the author does it, but she makes chorizo sausage sound incredibly amorous and romantic. I do eat chorizo occasionally, but I go to lengths to remove as much oil and fat from it as possible. Firstly, always dry-fry chorizo (do not use oil). There is NO need to cook it with artificial oil, due to the plentiful amount of oil in it. Secondly, try to blot the chorizo well with paper towel after cooking to remove the excess oil. Thirdly, don’t eat it too often...let it be a treat for you. This recipe is part one in a three-part Chorizo recipe special! Stay tuned. 

INGREDIENTS

• 1 tablespoon coconut oil
• 1 piece of chorizo (around 120g), finely sliced 
• 1 brown onion, finely chopped
• 1 - 1.2 kg regular potatoes (such as sebago), washed, peeled & roughly chopped
• 2 garlic cloves, finely chopped
• 1 bunch of kale (cavolo nero), washed and roughly shredded 
• 1 litre vegetable stock 
• 1 litre water 

COOKING 

1. Heat a large, deep saucepan over medium heat and dry-fry chorizo (using no oil) for 2 minutes or until colour has changed to golden red. Remove from heat and place on paper towels to remove excess oil. Blot the chorizo well to remove as much oil as possible. 

2. Heat coconut oil in the same pan over medium heat and all garlic and onion, stirring for 3 minutes or until onion is soft. Increase the heat to high and add the potatoes, coating and stirring the potatoes well for 2 minutes. Add 1 litre of vegetable stock and 1 litre of water to the pan and bring to the boil. Reduce the heat to a simmer for 20 minutes, until the potatoes are tender to touch. 

3. Using a food processor or a blender, process / blend the soup until it purees. Return the pureed soup to the original saucepan and stir in the cooked chorizo, as well as a pinch of cracked black pepper & sea salt. Cook for 2 minutes or until heated through. Stir in shredded kale and cover with a lid for until 5 minutes or until kale has wilted. Serve warm. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / approx 40 minutes 

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