Beans (Feijocas) With Shrimp

O Meu Tempero
Beans (Feijocas) With Shrimp


Dried beans are an economical and better tasting alternative to using those from a can (which are admittedly a convenient and certainly appropriate shortcut), and they don't take much hands on time to prepare. Just pop them in a bowl with cold water to cover and let soak for a day or two before draining and cooking. A pressure cooker reduces the cooking time significantly. In this dish, the beans are simmered with sauteed shrimp just before serving.  


400 dried beans (grs small, feijocas)
600 shrimp (size 20/30)
1 onions
1 clove garlic
1 bay leaf
3 tomatoes
3 tablespoons tomato paste
3 cooking water (ladles of, feijocas)
salt (to taste)
chopped fresh cilantro (to taste)


1Let the mall beans soak in water for one day.
3Bake in a pressure cooker for about 25 minutes after the valve start giving "sign" and low the fire.
4In a large pan, sauté with a little olive oil, the onion, and the chopped garlic along with the bay leaf.
5Add the chopped tomatoes free from skin and seeds and tomato pulp.
6Leave for a few minutes.
7Add the shrimp and cook until they are with a compact color.
8Add the runner beans and the cooking water (3 ladles).
9Season with salt and heat through.
10Serve with chopped fresh coriander and white rice.
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