Trevi Dry Black-eyed Beans (Feijão Frade) 500g

Product Overview

• The Look: Small, cream-colored beans with a characteristic black spot.
• The Texture: Unlike black or white beans, these hold their shape exceptionally well after cooking and have a firmer, slightly "mealy" (in a good way) texture.
• Flavor Profile: Earthy, nutty, and slightly sweet. They don't produce as much "broth" as other beans, which is why they are rarely used for the standard rice-and-beans gravy.

Key Uses & Recipes

1. Salada de Feijão Frade (The Portuguese Classic): An absolute staple in Portugal. The beans are boiled and mixed with canned tuna, chopped onions, parsley, and a generous amount of Gallo Olive Oil and vinegar.
2. Acarajé (The Bahian Icon): In Brazil, these beans are peeled and ground into a paste to make the dough for Acarajé—deep-fried fritters filled with vatapá and shrimp.
3. Baião de Dois: A famous dish from Northeast Brazil where these beans are cooked together with rice, jerky, and Queijo Coalho.
4. Side Dish: Often served simply sautéed with garlic and kale or collard greens.