Ann Silvas Portuguese Beans Recipe 435 Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTUGUESE SAUSAGE AND BEAN STEW



Portuguese Sausage and Bean Stew image

Provided by Aida Mollenkamp

Categories     main-dish

Time 14h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans
8 ounces sliced smoked bacon, optional
8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins
1 large yellow onion, roughly chopped
4 medium garlic cloves, thinly sliced
1/4 cup tomato paste
2 medium Yukon gold potatoes, cut into 1/2-inch pieces
4 cups water
1 (28-ounce) can diced tomatoes
2 tablespoons honey
1 tablespoon sweet paprika
2 teaspoons kosher salt, plus more for seasoning
1 medium bay leaf

Steps:

  • If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
  • Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
  • Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
  • Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

PORTUGUESE BEANS



Portuguese Beans image

This is more traditional on the west coast from those that settled in Central California and came from the Azores. These folks weren't farmers or fisherman but were dairy farmers.

Provided by Linda C

Categories     Bean Soups

Time 2h50m

Number Of Ingredients 11

2 c pinto beans
4 c water
1/4 lb salted pork or cubed ham
1 onion, chopped
1 garlic clove, crushed
15 oz can(s) tomato sauce
2 tsp cumin
1 tsp cinnamon
1/2 tsp allspice
1 bay leaf
salt and pepper

Steps:

  • 1. Wash beans and soak overnight. (I have skipped this step and just washed the beans and added 4 cups of water or enough to cover the beans and put it on the stove)
  • 2. Fry pork and onion and garlic and add to beans. Bring to a boil and add rest of the ingredients. Cover and simmer for 2-4 hours over low heat.
  • 3. Note: you can substitute the ham for linguica. Silvas is the best!

PROVENCAL FRENCH BEANS



Provencal French Beans image

Provided by Ina Garten

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1 tablespoon kosher salt
1/4 cup good olive oil
2 cups chopped yellow onions (2 onions)
1 cup medium-diced carrots (2 carrots)
1 cup medium-diced celery (2 stalks)
1/4 cup fresh chopped parsley, plus extra for garnish
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/3 cup freshly grated Parmesan cheese

Steps:

  • Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
  • Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
  • In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

ANN SILVA'S PORTUGUESE BEANS RECIPE - (4.3/5)



Ann Silva's Portuguese Beans Recipe - (4.3/5) image

Provided by RhondaI

Number Of Ingredients 11

1 lb. linguica
1 lb. hamburger
3 cans tomato sauce (15oz. ea.)
6 cans pinto beans (16 oz. ea.)
1 cup salsa
1 cup chopped onion
1 cup chopped bell pepper
1 cup fresh parsley OR 1/4 cup flakes
4 cloves chopped garlic
salt and pepper to taste
2 tsp. cumin

Steps:

  • Fry veggies and meats. When brown add tomato sauce and salsa and seasonings. Drain 4 cans of the beans and add to mixture with the other 2 cans of beans undrained and simmer for 45 minutes

ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS



Asparagus and Fava Beans with Toasted Almonds image

This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments the grassy flavors of the vegetables, while chopped toasted almonds add texture and richness. Serve alongside roasted salmon for an easy, elegant Easter brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes

Time 40m

Number Of Ingredients 7

1 1/2 pounds fresh fava beans, shelled
Coarse salt and freshly ground pepper
1 pound asparagus, tough ends removed
3 tablespoons extra-virgin olive oil, plus more if needed
2 cloves garlic, minced
Juice and zest (removed in long strips) of 1 lemon
1/2 cup raw almonds, toasted and chopped

Steps:

  • Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
  • Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
  • Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

JAG (PORTUGUESE RICE AND BEANS)



JAG (Portuguese Rice and Beans) image

This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!

Provided by Cathy Chace

Categories     World Cuisine Recipes     European     Portuguese

Time 50m

Yield 8

Number Of Ingredients 11

½ cup butter
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound linguica sausage, cut into cubes
1 teaspoon ground black pepper
1 teaspoon dried basil
½ teaspoon dried oregano
1 (15.5 ounce) can prepared shelled beans
2 ½ cups water
2 cups uncooked white rice

Steps:

  • Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
  • Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
  • Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.1 g, Cholesterol 80.4 mg, Fat 33.7 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 15.6 g, Sodium 972.9 mg, Sugar 2.2 g

PORTUGUESE BEANS



Portuguese Beans image

Thank You Aunt Alta, this is her recipe. It is one of those make in the morning and let it cook all day or do the day ahead. Works well to make ahead and reheat in a crock pot to the picnic.

Provided by Cheri B

Categories     Beans

Time 6h15m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 6

1 (1 lb) package pinto beans
2 -3 quarts water, to cook beans in
1/4 lb diced bacon or 1/4 lb salt pork, diced
1 onion, diced
1/4-1/2 teaspoon allspice
2 cups ketchup

Steps:

  • Cook beans, by putting in heavy kettle, cover, with 3 inches of water. Do not cover pot with lid, boil for 3 minutes. NOW cover and remove from heat.
  • Let stand 1 hour. Cook bacon or salt pork add to beans. Do not disguard drippings.
  • Return to heat, remove lid and boil, reduce to simmer approximately 1-2 hours.Until tender, drain off water until just covered.
  • Take pan drippings and cook onion.
  • Add Allspice and Ketchup cook at a simmer 2 minutes.
  • Add mixture to beans and simmer, the day away.

AZORE-STYLE FEIJOS (BEANS)



Azore-Style Feijos (Beans) image

An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking. They are so delicious! This makes the house smell so good! Can easily be prepared vegetarian.

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.

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.

PORTUGUESE BEANS



Portuguese Beans image

I love all Portuguese food (so far). These are a different than I usually make. Do yourself a favor and get some allspice, it makes everything taste better.

Provided by threeovens

Categories     Beans

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb small dried pink beans or 1 lb cranberry beans
2 smoked ham hocks
1 tablespoon olive oil
1/4 lb smoked bacon, diced
1 large yellow sweet onion, chopped
6 garlic cloves, minced
6 ounces tomato paste
1/2 teaspoon ground cumin
1/4 teaspoon allspice
salt & freshly ground black pepper

Steps:

  • Rinse beans in cold water and soak overnight according to package directions (this is what prevents the gas sometimes associated with beans).
  • Next day, drain beans and place in large stockpot or Dutch oven, covering with cold water; add tomato paste, spices, and ham hocks and cook, on low heat.
  • Meanwhile, in a skillet, add oil, bacon, onions, and garlic and cook until slightly browned; add to beans.
  • Cook for 4 hours, stirring occasionally (add water as needed to keep beans covered).

Nutrition Facts : Calories 210.5, Fat 5.6, SaturatedFat 1.6, Cholesterol 10.4, Sodium 335, Carbohydrate 28.9, Fiber 5.7, Sugar 3.1, Protein 12.3

More about "ann silvas portuguese beans recipe 435 food"

30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
30-authentic-portuguese-recipes-insanely-good image
Web Jun 9, 2022 Feijoa is Portuguese for beans. This bean stew is thick, creamy, and bursting with flavor! How can it not be, when it has allspice, cloves, cinnamon, and cumin as its seasonings? Oh, and did I mention …
From insanelygoodrecipes.com


PORTUGUESE BEANS - MARISOLIO TASTING BAR
portuguese-beans-marisolio-tasting-bar image
Web Ingredients 1 lb. pinto beans-presoaked and rinsed of soaking water 1/3 lb. bacon, cut into 1-inch pieces 1 large onion, chopped 1x15 oz. can diced tomatoes 1 small can of tomato sauce 2 teaspoons cinnamon 1-1/2 …
From marisolio.com


BROAD BEANS WITH PORK RIBS RECIPE | FOOD FROM PORTUGAL
broad-beans-with-pork-ribs-recipe-food-from-portugal image
Web Oct 29, 2013 Directions. In a saucepan, place the olive oil, chopped onions, the peeled whole garlic, bay leaf, the spare ribs cut into pieces and the chouriço cut into round slices. Season with salt and pepper, stir and …
From foodfromportugal.com


PORTUGUESE BEANS WITH LINGUICA - THAT RECIPE
portuguese-beans-with-linguica-that image
Web Nov 12, 2019 2 cans 16 ounce tomato sauce ⅔ cups brown sugar ¼ teaspoon cumin ¼ teaspoon allspice Instructions STANDARD SOAK: Cover beans with water and soak overnight. QUICK SOAK: Cover beans with …
From thatrecipe.com


RICE AND BEANS | FOOD FROM PORTUGAL
rice-and-beans-food-from-portugal image
Web Nov 9, 2012 Add the beans and the rice and season with a little more salt. Stir, pour the cooking water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to medium …
From foodfromportugal.com


BEST BAKED PORTUGUESE BEANS WITH SAUSAGE AND LINGUICA - HANGRY …

From hangryfork.com
5/5 (2)
Category Beans
Cuisine American
Published Feb 6, 2022


CLASSIC PORTUGUESE BEANS (FEIJAO A PORTUGUESA) RECIPE - LOS …
Web Oct 25, 2000 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 …
From latimes.com
Servings 6-8
Estimated Reading Time 7 mins
Category SIDES
Total Time 2 hrs 30 mins


10 BEST PORTUGUESE BEANS RECIPES | YUMMLY
Web Apr 8, 2023 Portuguese Octopus with Beans Portugeuse Recipes bay leaf, water, white beans, onion, chopped coriander, garlic and 8 more Portuguese Sausage And Beans …
From yummly.com


PORTUGUESE BEANS WITH LINGUICA-RECIPE 2 | KITCHENGETAWAY.COM
Web Add the teaspoon of salt after the beans have cooked for around an hour. As the beans cook longer taste test the juice for salt. Add as needed. The soaked beans will take …
From kitchengetaway.com


ANN SILVAS PORTUGUESE BEANS RECIPE 435 - TFRECIPES.COM
Web Steps: In a large heavy saucepan bring 3 quarts water to a boil over high heat. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt.
From tfrecipes.com


ANN BEVANS - ANN BEVANS
Web Sep 23, 2020 By Ann Bevans. Nolan Hendricks III was a rising star. Everyone said so. Born and raised in America’s heartland, he had the good breeding of John Kennedy, the …
From annbevans.com


10 BEST PORTUGUESE BEANS RECIPES | YUMMLY
Web Apr 18, 2023 Portuguese Octopus with Beans Portugeuse Recipes peeled tomatoes, garlic, salt, bay leaf, olive oil, water, cooked octopus and 7 more Portuguese Sausage …
From yummly.com


Related Search