Chef-tested recipe
Beans dressed with aromatic red palm oil are a familiar partner to Angolan staples such as funge and fish. This uncomplicated preparation allows the oil, onion and tomato to form a glossy sauce around tender bl
Recipe at a glance
- Cuisine
- Angola · Servings: 4 · Preparation: 15 minutes · Cooking: 30 minutes · Method: Stovetop stewing.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Heavy saucepan, wooden spoon, knife and digital scale. paid link
- Cook More from This Cuisine paid link
- Explore Angola recipes or try Muamba de Galinha. paid link
- Always Cook with Heart. Always! paid link
Ingredients
- 700 g cooked black-eyed peas, well drained (approximately 280 g dry before cooking)
- 55 ml food-grade red palm oil paid link
- 200 g ripe tomatoes, finely chopped
- 160 g onion, finely diced
- 20 g garlic, minced
- 280 ml water or unsalted vegetable stock
- 10 g mild fresh red chilli, sliced, optional
- 5 g fine salt, plus more to taste paid link
- 2 g black pepper
- 15 g fresh parsley, optional
Method
Prepare the beans. Use fully cooked, tender beans. If beginning with dried peas, soak and cook them according to the package instructions before starting this recipe.
Sauté aromatics. Heat the palm oil over medium-low heat in a heavy saucepan. Add onion and stir for 7–8 minutes until soft without browning deeply. Add garlic and chilli for 1 minute.
Develop the sauce. Add tomatoes and cook for 8 minutes until they break down and their moisture reduces.
Simmer the beans. Add cooked beans, stock, salt and pepper. Simmer uncovered for 12–15 minutes. Gently mash a spoonful of beans against the side of the pot for a naturally thick sauce.
Finish. Taste and adjust salt. Fold in parsley, if using, and serve hot with a saucy Angolan main or grilled fish.
Beginner Technique Notes
- Red palm oil is a principal flavour in this dish; it is not the same as colourless refined palm oil.
- If the beans are canned in brine, rinse them and reduce added salt.
- Avoid aggressively stirring tender beans, which will make the dish pasty.
Substitutions
- Other already-cooked beans may be used, although the texture changes.
- Use vegetable stock instead of water for a fuller flavour.
Storage and Food Safety
Cool promptly, refrigerate at 4°C or below and use within 2 days. Reheat thoroughly to at least 75°C; only reheat the amount required.
Serving Suggestions
Funge de bombó, grilled fish or cooked cassava.
Allergen Notes
No major allergens are intentionally added. Check packaged beans and stock for allergen declarations.
