Best Portuguese Bean Stew Feijao A Portuguesa Recipes

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

Ingredients

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.

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 star pooley

Categories Other Side Dishes

Time 1h20m

Number Of Ingredients 9

Ingredients

1 lb dried navy beans, small california white or great northern bean, washed and sorted
1/2 lb bacon
1 large onion, chopped
3 clove garlic, minced
1 can(s) (6 oz.) tomato paste
1 lb portuguese chourice sausage, cut into 1/4-inch slices
1/2 tsp dried red pepper flakes (to taste)
1 Tbsp sweet paprika
salt & pepper to taste

Steps:

1. Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
2. Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
3. 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.
4. Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
5. Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
6. Just before serving, crumble bacon into beans and season with salt and pepper.

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

Ingredients

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

Ingredients

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.