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 at linguicia.com or gaspars.com; you may do this recipe in a crockpot also, placing on low for several hours until beans are tender.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound dried navy beans, small california white or great northern bean, washed and sorted
- 1/2 pound bacon
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (6 oz.) tomato paste
- 1 pound portuguese chourice sausage, cut into 1/4-inch slices
- 1/2 teaspoon dried red pepper flakes (to taste)
- 1 tablespoon sweet paprika
- salt & pepper to taste
How To Make portuguese beans/feijao a portuguesa
-
Step 1Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
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Step 2Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
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Step 3Pour 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.
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Step 4Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
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Step 5Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
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Step 6Just before serving, crumble bacon into beans and season with salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 500kcal, carbohydrates: 39g, cholesterol: 60mg, fat: 27g, fiber: 15g, protein: 26g, saturated fat: 9g, sodium: 583mg, sugar: 4g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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