PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
- As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
- Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
JAG (PORTUGUESE RICE AND BEANS)
This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!
Provided by Cathy Chace
Categories World Cuisine Recipes European Portuguese
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
- Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
- Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.1 g, Cholesterol 80.4 mg, Fat 33.7 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 15.6 g, Sodium 972.9 mg, Sugar 2.2 g
PORTUGUESE BEANS WITH RICE
As with most Portugese recipes, simple ingredients with tasty results! It calls for dried beans, so be sure to soak them overnight beforehand. I would like to try this with a short grain brown rice instead of aborio.
Provided by magpie diner
Categories Short Grain Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the beans overnight for at least 6 hours. Drain them and put them into a pot, covering them with cold, lightly salted water. Add in the chorizo. Cover and bring to a boil then lower the heat and allow to simmer for about an hour until the beans are tender but not overcooked.
- While the beans are cooking, prepare the rice by boiling it in lightly salted water and straining once al dente. (Or you could use your rice cooker). Set the rice aside.
- Peel the onion and garlic and chop together with the bacon. Saute them together in a pan with the olive oil. Clean the tomatoes, removing their seeds, and dice them, then add them to the saute pan.
- Add the bay leaf, parsley, salt and pepper to the pan, as well as the red pepper flakes if you are using. Allow to cook on medium heat until the onions are fully cooked.
- Add the rice to the pan, keep stirring, allowing the rice to soak up all the flavours in the pan for a minute or two.
- Put the rice mixture into a bowl and stir in the drained beans and chorizo. Enjoy!
JAG (PORTUGUESE RICE & BEANS) RECIPE
Provided by RhondaI
Number Of Ingredients 11
Steps:
- In large frying pan heat olive oil and butter over medium high heat until butter is melted Add onion, garlic, chicken bouillon and Bay Leaf, saute well Add beans and four cups hot water Sprinkle with pepper and add paprika for color Bring to a boil Add 2 cups rice and stir Bring to a boil; cover and lower heat to low flame Cook for about 25 minutes (If there's still too much water after 25 minutes, continue cooking but check every 2 or 3 minutes DO NOT OVERCOOK ). •You can also use canned beans. If you do you need 2 15-ounce cans of whatever beans you like (well drained). If necessary, rinse with cold water
PORTUGUESE BEANS
Thank You Aunt Alta, this is her recipe. It is one of those make in the morning and let it cook all day or do the day ahead. Works well to make ahead and reheat in a crock pot to the picnic.
Provided by Cheri B
Categories Beans
Time 6h15m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans, by putting in heavy kettle, cover, with 3 inches of water. Do not cover pot with lid, boil for 3 minutes. NOW cover and remove from heat.
- Let stand 1 hour. Cook bacon or salt pork add to beans. Do not disguard drippings.
- Return to heat, remove lid and boil, reduce to simmer approximately 1-2 hours.Until tender, drain off water until just covered.
- Take pan drippings and cook onion.
- Add Allspice and Ketchup cook at a simmer 2 minutes.
- Add mixture to beans and simmer, the day away.
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