BEAN BEAN SALAD WITH ORA
Dois ingredientes típicos da cozinha nacional, o quiabo e o feijão-fradinho unem forças para fazer desta salada um preparo nada convencional. Read more
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- Two typical ingredients of national cuisine, okra and black-eyed peas, join forces to make this salad an unconventional preparation.400 g
- black-eyed peas1 cup
- red onion1 unit(s)
- ripe tomatoes2 unit(s)
- 1/2 oil1 cup
- Vinegar2 tablespoon
- 1/4 olive oil1 cup
- coriander leaves to taste1 unit(s)
- salt and freshly ground black pepper to taste1 unit(s)
- In the pressure cooker, place the black-eyed peas and cover with water (do not exceed the maximum volume of ⅔ of the pot). Cover and place over high heat to cook. Once you start beeping, put the fire down and let it cook for another 10 minutes.
- Turn off the fire and, with a fork, lift the valve to release the pressure. Wait for all the steam to come out and the pan to stop beeping before opening. Transfer the beans to a colander and run under cold water to stop the cooking process. Let the water drain well.
- In the meantime, pre-prepare: wash, dry well with a clean dish towel and cut the okra into 1 cm slices, discarding the ends; wash, dry and cut the tomatoes in half, discard the seeds and cut each half into small cubes; peel and finely chop the onion; wash, dry and finely chop the coriander leaves.
- Line a platter with paper towels. Heat a medium skillet with oil over medium heat. Add the okra slices in two stages and fry, stirring occasionally, for about 5 minutes, until crispy. With a scummer transfer to the lined platter and repeat with the other half.
- In a large bowl, mix the cooked black-eyed peas with the fried okra, chopped tomato and onion. Season with the vinegar, olive oil, salt and black pepper and stir in the coriander. Serve next or leave it in the fridge until serving time.