Bean and okra salad (Salada de feijâo-manteiguinha com quiabo) from Brazilian Food (page 70) by Thiago Castanho and Luciana Bianchi

  • spring onions
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute dried black-eyed beans for dried feijâo-manteiguinha beans, parsnips for arracacha, and mild red chillies of your choice for pimenta-de-cheiro chillies. Allow dried beans to soak for at least 6 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chargrilled filhote (Filhote assado na brasa); Chargrilled fish ribs (Costela de tambaqui na brasa)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried black-eyed beans for dried feijâo-manteiguinha beans, parsnips for arracacha, and mild red chillies of your choice for pimenta-de-cheiro chillies. Allow dried beans to soak for at least 6 hours.

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