Coconut beans: learn the recipe at Chef JPB

For the fish Tilapia fillet Olive oil or vegetable oil Salt Pepper For the salad Purple lettuce leaves Curly lettuce leaves Arugula Cherry tomatoes Cashew nuts Dressing to taste (olive oil, vinegar, salt and pepper or mustard and honey) Preparation To start the recipe, the already cooked beans must be placed in the blender with the coconut milk, paprika or paprika and coriander. The mixture must be beaten until it is homogeneous, without passing through a sieve. Then, the coconut beans must be placed in a frying pan or pan, over low heat. The preparation needs to be stirred frequently to prevent it from sticking to the bottom, as the beans have a lot of starch. Heating is quick, just to enhance the flavors, because the beans are already cooked. The point is pirão, with a creamy texture. Meanwhile, the tilapia fillet must be seasoned with olive oil, salt and pepper. The frying pan needs to be heated, preferably non-stick. The fish should be grilled for a few minutes, as the fillet is thin, and can be cooked with the heat of the pan itself. To assemble the dish, coconut beans are served as a base. The salad is made with hand-torn leaves, cherry tomatoes and cashew nuts, finished with the chosen sauce. Grilled tilapia fillet completes the dish. Most watched videos from g1 Paraíba