Best Feijos From The Azores Recipes

Azore-Style Feijos (Beans) image

Provided by COOKGIRl

Categories Beans

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups dried pink beans, picked over and soaked
8 cups water
3 -4 slices bacon, crisply cooked (substitute ham hock, read NOTE*)
1 medium yellow onion, chopped
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin powder
1 teaspoon coriander seed
5 -6 whole cloves
8 whole allspice
2 bay leaves
6 ounces tomatoes (diced or pureed)
salt and pepper

Steps:

*NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.
For additional flavor, I usually dry roast the spices in a castiron skillet.
Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
Adjust seasoning before serving. Now season with salt.
Remove whole cloves, cinnamon stick and whole allspice.
Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

Feijos from The Azores image

Provided by C G

Time 2h20m

Number Of Ingredients 13

2 c pink beans, picked over and soaked overnight
water
3-4 sliced bacon or similar, crisply cooked
1 medium yellow onion, diced
2-3 garlic cloves, peeled
1 cinnamon stick
1 Tbsp cumin powder
1 tsp coriander seed
5-6 whole cloves
6 whole allspice
2 bay leaves (fresh if possible!)
6 oz tomatoes, diced or pureed (canned tomato ok!)
salt and pepper, to taste

Steps:

1. *NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo" (for a vegetarian version), etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock. For additional flavor, I usually dry roast the spices in a cast iron skillet first.
2. Soak the beans overnight. Cook the bacon and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
3. In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
4. If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
5. Adjust seasoning before serving. Now season with salt. Remove whole cloves, cinnamon stick and whole allspice. Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

Feijoada image

Provided by Francis Lam

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 15

2 pounds dry black beans (unsoaked)
1 3/4 pounds skin-on unsmoked pigs' feet, split, cut into 2-inch pieces
3/4 pound pigs' tails, cut into 2-inch pieces
1/2 pound skin-on pork tongue, cut into 1 1/2-inch pieces
3/4 pound skin-on slab bacon, cut into 1/4-inch slices
2 bay leaves
1 pound smoked pork sausage (andouille or kielbasa), cut into 1/4-inch slices
3 tablespoons vegetable oil
1 large onion, medium dice
10 cloves garlic, minced
Salt
Cooked white rice, for serving
Orange slices, for serving
Farofa (optional, see recipe)
Brazilian collard greens (optional, see recipe)

Steps:

Place beans, feet, tails, tongue, bacon and bay leaves in a heavy pot. Cover with water by 1 inch, about 10 cups. Bring to a boil over high heat, stirring occasionally. Skim any foam that comes up. When the mixture boils, turn heat down to a gentle simmer. Skim foam for the first 40 minutes. Turn heat down to a low simmer, and cover with a lid. Occasionally add water to keep it covered by 1/2 inch, and give it a stir.
Two to 2 1/2 hours later, the beans and meats should be quite tender but not falling apart. Add the sausage, and simmer for another 30 to 40 minutes, until meats are very tender and the stew is rich but not stiff (thin with water if necessary). During this final cooking time, stir to break up some of the beans; their starch will make the stew creamy.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat until shimmering. Cook onion, stirring, for 15 minutes, until evenly browned and very sweet. Turn heat up to medium-high, and add remaining oil and garlic. Cook, stirring, until the garlic is golden, about 3 minutes. Bring beans back to a boil over high heat, stir in the onion mixture, season to taste with salt and serve with white rice, orange slices, farofa (see recipe) and Brazilian collard greens (see recipe).