Feijão de Óleo de Palma com Mandioca e Banana Pão (Angolan Palm-Braised Beans) – Authentic Angola Recipe

Ingredients for Feijão de Óleo de Palma com Mandioca e Banana Pão (Angolan Palm-Braised Beans) (4 Servings)

• 1.25 lbs (or 2.5 cups) catarino or pinto/kidney beans simmered creamy, prepped into bite-sized pieces
• 1.5 cups boiled cassava/potato and plantains, washed and trimmed
• 1 cup wilted greens
• 1 medium onion and 3 cloves garlic, finely minced with red palm oil
• 1.5 tbsp traditional Angola seasoning (garlic, sweet onion, bay leaf)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown catarino or pinto/kidney beans simmered creamy for 5 minutes.
2. Add minced onion, garlic, red palm oil, and garlic, sweet onion, bay leaf, stirring for 2 minutes until deeply aromatic.
3. Add boiled cassava/potato and plantains and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in wilted greens right before serving warm.