Portuguese Bean Stew Feijao A Portuguesa Recipes

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PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)



Portuguese Bean Stew (Feijao A Portuguesa) image

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

1 lb dried navy beans or 1 lb great northern bean, picked over
1 lb sliced bacon
1 large onion, chopped
3 cloves garlic, minced
4 -5 cups water
1 (6 ounce) can tomato paste
1 lb Portuguese chourico or 1 lb spanish chorizo sausage, cut into 1/4 inch thick slices
1/2 teaspoon dried red pepper flakes, to taste
1 tablespoon paprika
salt and pepper

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 BEANS/FEIJAO A PORTUGUESA



Portuguese Beans/Feijao a Portuguesa image

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 [email protected] 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 quotFoodThe Way To

Categories     Beans

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb dried navy beans, small California white or 1 lb great northern bean, washed and sorted
1/2 lb bacon
1 large onion, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
1 lb portuguese chourice sausage, cut into 1/4-inch slices
1/2 teaspoon dried red pepper flakes (to taste)
1 tablespoon sweet paprika
salt
fresh ground pepper

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.

Nutrition Facts : Calories 709.7, Fat 40.2, SaturatedFat 13.2, Cholesterol 69.6, Sodium 1234.8, Carbohydrate 57.1, Fiber 20.6, Sugar 7.6, Protein 32.1

PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)



Portuguese Bean Stew (Feijao a Portuguesa) image

Categories     Soup/Stew     Bean     Tomato     Bacon     Sausage     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1 pound dried navy or Great Northern beans, picked over
1 pound sliced bacon
1 large onion, chopped
3 garlic cloves, minced
4 to 5 cups water
1 6-ounce can tomato paste
1 pound Portuguese chouri‧o or Spanish chorizo (cured spicy pork sausage), cut into 1/4-inch-thick slices
1/2 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon paprika

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.

PORTUGUESE BEANS/FEIJAO A PORTUGUESA



Portuguese Beans/Feijao a Portuguesa image

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 [email protected] 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

1 pound(s) dried navy beans, small california white or great northern bean, washed and sorted
1/2 pound(s) bacon
1 large onion, chopped
3 clove(s) garlic, minced
1 can(s) (6 oz.) tomato paste
1 pound(s) portuguese chourice sausage, cut into 1/4-inch slices
1/2 teaspoon(s) dried red pepper flakes (to taste)
1 tablespoon(s) sweet paprika
- salt & pepper to taste

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.

CLASSIC PORTUGUESE BEANS - {FEIJAO A PORTUGUESA} RECIPE - (5/5)



Classic Portuguese Beans - {Feijao A Portuguesa} Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 12

1 pound dried navy, Great Northern or other small white beans
Water as neded
1/2 pound bacon
1 large onion chopped
3 garlic cloves minced
1 can tomato paste - (6 oz)
1 pound Spanish (not Mexican) chorizo cut 1/4" slices
or other spicy smoked sausage
1/2 teaspoon dried red pepper flakes or to taste
1 tablespoon sweet paprika
Salt to taste
Freshly-ground black pepper to taste

Steps:

  • Wash and sort beans. 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. This recipe yields 6 to 8 servings. Each of 8 servings: 424 calories; 917 mg sodium; 55 mg cholesterol; 27 grams fat; 22 grams carbohydrates; 23 grams protein; 2.28 grams fiber.

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