PORTUGUESE SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
THAI BRAISED DUCK WITH GREEN BEANS
Make and share this thai braised duck with green beans recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove excess fat from duck or duck legs.
- Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.
- Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.
- Adjust heat to create a steady simmer.
- Once bottom browns, turn.
- Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
- Transfer duck to a plate.
- Pour off all but a couple of tablespoons of fat.
- Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.
- Add ginger, garlic and chilies and cook, stirring, for 30 seconds.
- Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
- Add 2 tablespoons water and nam pla or soy sauce.
- Put duck on top of bean mixture and bring to a simmer.
- Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist.
- (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.
Nutrition Facts : Calories 98.2, Fat 0.3, SaturatedFat 0.1, Sodium 707.9, Carbohydrate 22.8, Fiber 6.7, Sugar 8.2, Protein 4.4
BRAISED SAUSAGES
Make and share this Braised Sausages recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h2m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
- Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
- Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
- Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.
PORTUGUESE CHICKEN & SAUSAGE
This is a recipe originally by Rachael Ray as "Portuguese Chicken and Chorizo" in her book "30 Minute Meals 2". I'll be using this with my OAMC and will update it once tried/tested.
Provided by Blessed Bliss
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.
- While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.
- If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
- Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.
BRUSSELS SPROUTS GREEN BEANS AND MAPLE BACON
Brussels Sprouts, Blue Lake Green Beans and Thick Maple Bacon are braised in Vegetable Stock with Fresh Herbs. The Sweet Chili Sauce makes adds a savory flavor to complete the dish.
Provided by Potagekempcc
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a braising pan, add bacon and bay leaves. Cook bacon until tender and remove grease except for 2-tablespoons. Add Maui onion and garlic. Saute' 2-3 minutes.
- Add Zinfandel Wine and reduce by one half.
- Add chicken stock, sweet chili sauce, Brussels sprouts, Blue Lake Green Beans, sea salt, white pepper and stir the vegetables.
- Add fresh herbs and bring to a full boil. Reduce to a simmer for 20-minutes or until vegetables are tender.
- Season with fine sea salt and white pepper to taste. Add fresh lemon juice, lemon zest and stir vegetables.
- Serve in warm bowls.
- Garnish with Fresh Parsley Sprigs.
Nutrition Facts : Calories 629.5, Fat 41.1, SaturatedFat 12.9, Cholesterol 54.8, Sodium 3150.6, Carbohydrate 31.6, Fiber 9.6, Sugar 10.8, Protein 31.2
GARLIC & LEMON CHICKEN WITH GREEN BEANS & RED POTATOES
Make and share this Garlic & Lemon Chicken With Green Beans & Red Potatoes recipe from Food.com.
Provided by southshore cook
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- DIRECTIONS.
- Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
- In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
- Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Nutrition Facts : Calories 353.2, Fat 17.2, SaturatedFat 3.4, Cholesterol 46.4, Sodium 370.3, Carbohydrate 31.9, Fiber 4.5, Sugar 4, Protein 19.4
HERBED RED POTATOES AND BABY GREEN BEANS
I found this recipe while surfing the web. It called for fresh; however, it being late in the season, fresh were not available so I used frozen.
Provided by PaulaG
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the scrubbed and quartered potatoes in a saucepan along with the garlic cloves; cover with cold water.
- Bring to a boil over medium-high heat.
- When the potatoes come to a boil, reduce the heat and simmer until tender, about 15 minutes; drain immediately.
- Place the frozen beans in a 2-quart microwave safe dish, cover and microwave for 2 to 3 minutes.
- Stir the beans and microwave an addiitonal 1 to 2 minutes or until crisp tender.
- Return potatoes and garlic to saucepan, drizzle with olive oil and chicken broth.
- Toss to coat evenly, season with salt and pepper, add beans and basil; toss again.
- Serve immediately.
Nutrition Facts : Calories 219, Fat 4, SaturatedFat 0.6, Sodium 74.8, Carbohydrate 42.8, Fiber 6.8, Sugar 6.5, Protein 6.3
BRAISED PORTUGUESE SAUSAGE AND BLUE LAKE GREEN BEANS
Portuguese Sausage, Fresh Blue Lake Green Beans and Baby Rose Red Potatoes braised in vegetable stock and Riesling Wine.
Provided by Potagekempcc
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
- In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
- Add 1/2 cup Riesling Wine and reduce by one-half.
- Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
- Season to taste with fine sea salt and fresh ground black pepper.
- Serve in warm bowls.
- Garnish with chopped Fresh Chopped Parsley.
- *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
Nutrition Facts : Calories 736, Fat 39.2, SaturatedFat 14.9, Cholesterol 81.1, Sodium 1649.4, Carbohydrate 66.4, Fiber 12.4, Sugar 12.3, Protein 23.3
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- Place pepper in a small bowl and cover with hot water. Let soak until softened, about 20 minutes. Drain, remove stem and seeds, and set pepper aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8–10 minutes. Add beans, bacon, and garlic, then add water to cover by 3”. Bring to a simmer, skimming foam from surface and adding more water as needed to keep beans submerged, and cook 1 hour.
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