String Beans Feijao Verde Ou Carrpato Guisado Recipes

STRING BEANS / FEIJAO VERDE OU CARRPATO GUISADO

Steps:

• Cut the beans into 2 inch lengths and cook uncovered in plenty of salted boiling water until barely tender , about 10 minutes.
• Drain and rinse under cold water and set aside.
• Heat butter in a large skillet.
• Add the onions and parsley and saute until lightly browned.
• Add the tomatoes and simmer 15 minutes.
• Add the beans , vinegar , salt. pepper and nutmeg and toss until beans are heated,
• Serve immediately.

NEW ORLEANS STYLE STRING BEANS

Steps:

• Bring a large pot of salted water to a boil. Add beans and garlic. Blanch for 3 minutes and drain.
• Heat a large saute pan over medium heat. Add olive oil, honey, and Creole seasoning. Let honey melt in with the olive oil and spices.
• Pat the drained beans and garlic cloves dry with a paper towel. Add them to pan and toss gently to coat with the honey and spice mixture. Saute for 3 to 4 minutes.
• Turn off burner and pour cognac into the pan and flambe the beans until the alcohol is cooked off.

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.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

SAVORY STRING BEANS

Steps:

• In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. Add beans, water, onion and seasonings to drippings; bring to a boil. Cook, uncovered, until beans are tender, 15-20 minutes. Discard bay leaf. Stir in bacon.