Feijão Preto

Method

Rinse the dried black beans thoroughly under cold water and place in a large pot with 1500ml of fresh water and bay leaves, bringing to the boil and then simmering for approximately 1.5 to 2 hours until the beans are tender but still hold their shape. In a separate frying pan, heat the olive oil over medium heat and sauté the diced onion until softened, then add the minced garlic and cook for a further minute until fragrant. Add the sautéed onion and garlic mixture to the cooked beans, stirring well, then season with salt and black pepper to taste. Simmer together for another 10 minutes to allow the flavours to meld, then finish with fresh coriander and serve hot as an accompaniment to grilled meats, rice, or traditional feijoada.