PORTUGUESE FAVAS
Fava beans with a Portuguese style sauce.
Provided by J. Pacheco
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
- Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g
PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)
This recipe is from David Leite of Leite's Culinaria. My family and I love it so much. Wonderfully spicy. Beans need to soak overnight.
Provided by ratherbeswimmin
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans in cold water to cover by 2 inches, for 8 hours.
- Cook bacon in a large pot until crisp.
- Transfer to paper towels to drain.
- Discard all but 3 tablespoons of bacon drippings.
- Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
- Add garlic and cook, stirring until it becomes golden.
- Drain beans and add to onion mixture with remaining ingredients (except bacon).
- Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
- Crumble bacon into beans and season with salt and pepper before serving.
PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)
Steps:
- Soak beans in cold water to cover by 2 inches 8 hours.
- Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
- Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.
QUEIJADAS DE FEIJAO (PORTUGUESE BEAN TARTS)
Posted in reply to a request. I found this in a reply to someone else's request on another board. The recipe was not very detailed, sorry. I beleive that the filling is to be baked in little puff pastry shells. Times amd yield are a guess.
Provided by Evamyth
Categories Dessert
Time 1h5m
Yield 24 tarts
Number Of Ingredients 5
Steps:
- Combine the water and sugar to make a caramel.
- Add the margarine and beans, cook for a few moments.
- Let cool completely and add the 12 yolks.
- Beat 2 egg whites and add to the mix.
- Bake at 350 degrees for 45 minutes.
- When cool, dust with confectioner's sugar.
PORTUGUESE BEAN SOUP(SOPA DE FEIJAO)
Having wonderful memories of my mother making a huge pot(panela de sopas de feijao,anyway while the bread was cooking in the brink oven.WE kids con't hardly wait for everything to be done .To enjoy a huge bowl,and hot bread and butter.YUMMY THANKS MOM.
Provided by maria maxey @crazychelf
Categories Soups
Number Of Ingredients 10
Steps:
- DRAIN AND RINSE THE BEANS.SET IT ASIDE
- PLACE the beans in a 4 quart stock pot with 6 cups of water. Cover and bring it to a boil. REDUCE the heat to medium- low and simmer for 1 hour or until the beans are very tender.(easy mashed with a fork).
- STACK THE KALE LEAVES, a few at a time, on top of one another. Roll lengthwise and slice crosswise into 1/2- inch wide strips,-like chiffonnade but wider. CUT the strips again ,crosswise , into shorter lengths,(about 2- inches.)set it aside.
- REMOVE about half of the beans from the stockpot and some of the cooking liquid . USE a food mill,colander,or sieve set over the bowl to process the beans; ONLY bean skins should remain . DISCARD the skins and return the pureed beans to the stockpot with garlic, bay leave ,and olive oil.
- RETURN the soup to a boil.ADD the kale ,parsley ,salt and pepper. RE-COVER Reduce the heat and simmer for 10 to 15 minutes.UNTIL the kale is tender,but not mushy . THIS SOUP can be serve simply with crusty country bread and olives and nice glass of white wine.Or Portuguese vinho de port.
- TIP (FOR best quality, don't use a hand - held blender to puree soup beans.Because little pieces skin will not fell good stuck in your mouth.
- YOU CAN use white kidney beans My mom and grams use white if they had it ,IF not it was the color of the day bean..SHE also would ADD chuck of portuguese sausages.CHOURICO,OR linguanca. ENJOY IT EVERYONE.NOW in time my little diva cook will be doing this recipe.Passing down recipes and making new memories with the grandchildren 5 genarations later
PORTUGUESE BEANS/FEIJAO A PORTUGUESA
This recipe is from Leite's Culinaria. I have made these several times and enjoyed them. Do not use Mexican Chorizo. Chourice may be bought online@ www.linguicia.com or Gaspars.com; you may do this recipe in a crockpot also, placing on low for several hours until beans are tender.
Provided by star pooley @starryrose
Categories Other Side Dishes
Number Of Ingredients 9
Steps:
- Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
- Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
- Pour off all but 2-3 tablespoons of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
- Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
- Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
- Just before serving, crumble bacon into beans and season with salt and pepper.
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- Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
- Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
- Pour off all but 2 or 3 tablespoons of bacon fat, add onion and cook until golden brown, 8 to 10 minutes. Add garlic and cook 1 minute more.
- Add beans, 8 cups water, tomato paste, chorizo, red pepper flakes and paprika. Cover and simmer until beans are tender, 1 1/2 to 2 hours, stirring occasionally to prevent scorching. Just before serving, crumble bacon into beans and season with salt and pepper.
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