Azore Style Feijos Beans Food

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

Ingredients

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 SOUP

Portuguese Bean Soup image

Posting for the ZWT ( Portugal) This recipe is different then the others posted since there is no meat except bacon fat. Times are approximate and I am not sure of the servings

Provided by wicked cook 46

Categories Beans

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dried red kidney beans
3 onions, chopped
2 garlic cloves, minced
1/4 cup bacon fat
6 small potatoes, diced
1 (5 1/2 ounce) can tomato paste
2 quarts water
2 bay leaves
1 teaspoon allspice
salt and pepper

Steps:

Soak and boil the beans until they just start to soften (1.5 hours or so).
Saute onions and garlic in fat until slightly brown.
Add everything else except salt (salt will keep your beans from softening). Bring to boil, cover and simmer for 1 hour.
Salt just before serving.

PORTUGUESE BEANS

Portuguese Beans image

Posted for ZWT 2012. Found these on the Portugease web site. We love fresh beans in this house and the spices are onces we enjoy. I think you could probebly use any dry bean - but have posted this as listed. Prep time does not include soaking of the beans. Could be a nice side dish, but think I'd add a loaf of fresh made bread, maybe a salad and serve as a main dish on some of those cool fall days.

Provided by Bonnie G 2

Categories Beans

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

14 ounces dry beans, Pinto Navy or 14 ounces kidney beans
1 tablespoon olive oil
3 slices bacon, chopped
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons tomato puree
1 teaspoon ground cinnamon

Steps:

Rinse the beans in cold water then place in a saucepan, cover with 1-inch of cold water and bring to the boil.
Remove from the heat, cover with a lid and leave to soak for 2 hours.
After the soaking time, heat the oil in a frying pan, add the bacon, onion and garlic and fry for 5 minutes, stirring.
Add the tomato puree and spices, mix well and simmer for 5 minutes.
Add the mixture to the saucepan containing the soaked beans together with enough water to just cover. Bring to the boil, then reduce the heat and simmer for about 50 minutes, stirring from time to time and checking the water level.
Add the salt towards the end of the cooking time. Serve hot.

Nutrition Facts : Calories 79.1, Fat 6.2, SaturatedFat 1.4, Cholesterol 4.1, Sodium 54.1, Carbohydrate 5.3, Fiber 1.2, Sugar 2, Protein 1.4

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