Grilled, stuffed or on a stew are the portuguese ways of cooking it. How do you like them?
Huge aubergines. Not a traditional ingredient for Portuguese cuisine. But together with the amazing ripe tomato it will make a delicious Musaqa’a from Bethany’s book The Jewelled Kitchen.
It’s the first time I spot these dried beans at the Farmer’s Market, the vendor tells me to cook them the same way I do with all the others: salads, stews or soup. I will cook it first to see how they taste.
In Portuguese we call them “Stone beans”, and I just found out why, when left in water to soak if you stir them you will hear the sound of beach stones rolling in the water.
It seems to me fresh borlotti beans.