Portuguese Beansfeijao A Portuguesa Recipes

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MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

  • Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  • Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  • In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  • Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  • Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

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 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 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 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.

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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