'Riverfood' risotto with black-eyed beans and coconut milk (Arroz de 'frutos do rio' com feijão-caupi e leite de coco) from Brazilian Food (page 120) by Thiago Castanho and Luciana Bianchi

  • green peppers
  • red peppers
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  • EYB Comments

    Can use shellfish of your choice, and can substitute mild chillies of your choice for pimenta-de-cheiro chillies. Allow dried beans to soak for at least 6 hours, or overnight. You may use the fish stock on page 132.

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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 use shellfish of your choice, and can substitute mild chillies of your choice for pimenta-de-cheiro chillies. Allow dried beans to soak for at least 6 hours, or overnight. You may use the fish stock on page 132.

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