Feijao de Oleo de Palma (Palm Oil Beans) is a traditional Angolan recipe for classic dish of beans boiled in salted water until tender then finished by cooking in palm oil. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Palm Oil Beans (Feijao de Oleo de Palma).
Soak the beans (eg black-eyed peas) over night then rub between your hands to remove any skins. Rinse and place in a pan with enough salted water to cover. Cook until the beans are tender (could take up to 90 minutes, depending on the beans).
Drain most of the water, add the palm oil and season with salt. Continue cooking until the palm oil has heated through.
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