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Acarajé with sausage, spicy beans and fresh parsley garnish
Golden acarajé balls served with a spicy sausage relish

Acarajé with sausage

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Acarajé is the soul of the Brazilian state of Bahia, the signature dish of street vendors (Baianas). It is a crispy deep-fried bean fritter, traditionally made from 'fradinho' beans (black-eyed peas), but in this version, the depth of black beans dominates. The smokiness of the sausage and the earthy taste of the beans make a perfect pair in this filling, spicy ball.
🕒 Prep Time 6 hrs
🍳 Cook Time 30 mins
⌛ Total Time 7 hrs
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Blender
  • Deep pan for frying
  • Large bowl for soaking

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Rub the soaked beans to remove the skins (as much as possible), then drain thoroughly.

Tip: Skinless beans make a much creamier, lighter batter.
2 ✓

Place the beans, onion, and garlic in a food processor and pulse to a purée. It shouldn't be completely smooth; keep it slightly coarse.

Tip: If too dry, you can add a tiny bit of water, but be careful!
3 ✓

Beat the mixture vigorously with a wooden spoon for 5-10 minutes until airy and fluffy.

Tip: This aeration is the most important step! This makes the fritter light instead of a heavy rock.
4 ✓

Fry the chopped sausage in a pan, then mix into the bean batter with the salt, chilli, and parsley.

Tip: The sausage fat also flavours the dough.
5 ✓

Using two spoons, shape quenelles from the mixture and fry in hot oil until golden brown.

Tip: The oil should be hot enough to form a crust immediately, but not burn before the centre cooks.
6 ✓

Serve fresh, perhaps with a little hot sauce.

Tip: The inside remains soft, almost purée-like, whilst the outside is crisp.

Recipe FAQ

Why did it fall apart in the oil?
Either the mixture was too wet (drain the beans well!), or the oil wasn't hot enough. The mixture must be beaten thoroughly to be airy.

Ingredients

  • 300 g Dried black beans (soaked overnight)
  • 1 head Red onion
  • 2 cloves Garlic
  • 150 g Smoked sausage (finely chopped)
  • 1 tsp Salt
  • 1 pinch Chilli flakes
  • 500 ml Oil (for frying)
  • 1 bunch Parsley