Chamussa de feijão

Instructions

1. The day before, soak the beans in cold water. The next day, drain them and cook for 45 minutes in freshly changed water until very tender.
2. Mash the cooked beans with a fork into a fairly firm purée, then mix in the finely chopped onion, piri-piri, cumin and salt.
3. In a bowl, mix the flour, baking powder and a pinch of salt, then gradually add the lukewarm water to form a soft dough.
4. Roll out the dough and cut discs about 10 cm across. Cut each one in half to get half-circles.
5. Form a cone with each half-circle, fill it with the bean purée, then close it by pinching the edges into a well-sealed triangle.
6. Heat the oil in a large pan to 170 °C and fry the chamussas in small batches for 4 to 5 minutes, until well golden.
7. Drain on kitchen paper and serve hot with a drizzle of lime.