European
Portugal - Vegetarian
Feijão Frade com Arroz e Coentros
Chef's Menu Description
A delightful southern Portuguese pairing: tender black-eyed peas (feijão frade) simmered with Carolino rice, sweet onions, olive oil, and abundant fresh coriander.
Ingredients
- • 300g cooked black-eyed peas (feijão frade)
- • 250g Carolino rice
- • 1 onion finely chopped, 2 cloves garlic minced
- • 4 tbsp Portuguese extra virgin olive oil, 1 bay leaf
- • 650ml hot vegetable stock, 1 large bunch fresh coriander chopped, salt and pepper
Preparation Steps
1
Phase 1
Heat olive oil in a saucepan. Sauté chopped onion, garlic, and bay leaf for 6 minutes until soft and translucent.
2
Phase 2
Add Carolino rice, stirring for 2 minutes to coat in the fragrant oil.
3
Phase 3
Add hot vegetable stock and season with salt. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Stir in the cooked black-eyed peas and simmer 4 minutes more.
4
Phase 4
Fold in plenty of fresh chopped coriander off heat. Let rest covered for 2 minutes and serve.