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 onion
  • 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)


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