Brazilian recipe
Feijão fradinho vinagrete: a fresh and quick recipe (Vinagrete de feijão fradinho)
Discover the versatility of black-eyed peas in this vibrant vinaigrette. A flavorful Brazilian salad that makes for a perfect, refreshing side dish.
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Ingredients
1 cup black-eyed peas (feijão fradinho)
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup fresh cilantro leaves
Salt to taste
Freshly ground black pepper to taste
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup fresh cilantro leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find dried black-eyed peas (lobia) and fresh produce at local markets like Sabzi Mandi or neighborhood grocery stores. Extra virgin olive oil and vinegars are readily available in the international goods aisle of major supermarkets such as Carrefour or Imtiaz Super Market. If fresh cilantro is unavailable, flat-leaf parsley serves as a suitable substitute for a different but equally fresh herbal note.
Preparation method
- Place the black-eyed peas in a pressure cooker.
- Add the 4 cups of water.
- Cover the pot and set over high heat.
- Once the cooker reaches pressure, reduce the heat.
- Cook for 10 minutes.
- Dice the red onion into small cubes.
- Remove the seeds from the yellow bell pepper and dice into small cubes.
- Halve the tomatoes, remove the seeds, and dice into small cubes.
- Wash and finely chop the fresh cilantro leaves.
- In a large mixing bowl, combine the diced onion, bell pepper, and tomatoes.
- Turn off the heat after the cooking time and allow the pressure to release naturally before opening the lid.
- Drain the cooked black-eyed peas in a sieve.
- Rinse the beans under cold water to stop the cooking process and drain well.
- Add the cooked black-eyed peas to the bowl with the chopped vegetables.
- Dress the mixture with olive oil, white wine vinegar, lemon juice, salt, and black pepper.
- Toss all the ingredients gently to combine.
- Serve the vinaigrette immediately, garnished with fresh cilantro leaves.
Observations
The feijão fradinho vinagrete is a classic and incredibly versatile staple in Brazilian cooking. The mix of textures, combined with the crispness of the fresh vegetables, makes it an ideal accompaniment for barbecues, grilled fish, or simply as a light and nutritious salad on warmer days. It is a quick and simple recipe that is sure to please everyone at the table.
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