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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 400 dried beans (grs small, feijocas)
- 600 shrimp (size 20/30)
- 1 onion
- 1 clove garlic
- 1 bay leaf
- 3 tomatoes
- 3 Tbsp. tomato paste
- 3 cooking water (ladles of, feijocas)
- salt (to taste)
- chopped fresh cilantro (to taste)
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Directions
- Let the mall beans soak in water for one day.
- Drain.
- Bake in a pressure cooker for about 25 minutes after the valve start giving "sign" and low the fire.
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