Cajanus cajan
These beans have strong personality and need to be parboiled (and the water discarded) before being used in recipes, or they will become bitter. They go well in salads, farofas (seasoned manioc starch), and stews, mixed with sausage and carne-seca. In São Paulo and in the interior of Bahia, it is called feijão-andu; in Rio de Janeiro and Espírito Santo, feijão- guando.
