PORTUGUESE BEANS/FEIJAO A PORTUGUESA
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
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.
AZORE-STYLE FEIJOS (BEANS)
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
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)
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
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 BEAN SOUP I
This super spicy soup is flavored with chorizo sausage and vegetables as well a generous dose of cayenne pepper.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 24.7 g, Cholesterol 20 mg, Fat 14.6 g, Fiber 5.4 g, Protein 10.2 g, SaturatedFat 4.1 g, Sodium 505.8 mg, Sugar 5.2 g
PORTUGUESE BEAN SOUP
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
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 BEAN SOUP(SOPA DE FEIJAO)
Having wonderful memories of my mother making a huge pot(panela de sopas de feijao,anyway while the bread was cooking in the brink oven.WE kids con't hardly wait for everything to be done .To enjoy a huge bowl,and hot bread and butter.YUMMY THANKS MOM.
Provided by maria maxey
Categories Soups
Time 1h55m
Number Of Ingredients 10
Steps:
- 1. DRAIN AND RINSE THE BEANS.SET IT ASIDE
- 2. PLACE the beans in a 4 quart stock pot with 6 cups of water. Cover and bring it to a boil. REDUCE the heat to medium- low and simmer for 1 hour or until the beans are very tender.(easy mashed with a fork).
- 3. STACK THE KALE LEAVES, a few at a time, on top of one another. Roll lengthwise and slice crosswise into 1/2- inch wide strips,-like chiffonnade but wider. CUT the strips again ,crosswise , into shorter lengths,(about 2- inches.)set it aside.
- 4. REMOVE about half of the beans from the stockpot and some of the cooking liquid . USE a food mill,colander,or sieve set over the bowl to process the beans; ONLY bean skins should remain . DISCARD the skins and return the pureed beans to the stockpot with garlic, bay leave ,and olive oil.
- 5. RETURN the soup to a boil.ADD the kale ,parsley ,salt and pepper. RE-COVER Reduce the heat and simmer for 10 to 15 minutes.UNTIL the kale is tender,but not mushy . THIS SOUP can be serve simply with crusty country bread and olives and nice glass of white wine.Or Portuguese vinho de port.
- 6. TIP (FOR best quality, don't use a hand - held blender to puree soup beans.Because little pieces skin will not fell good stuck in your mouth.
- 7. YOU CAN use white kidney beans My mom and grams use white if they had it ,IF not it was the color of the day bean..SHE also would ADD chuck of portuguese sausages.CHOURICO,OR linguanca. ENJOY IT EVERYONE.NOW in time my little diva cook will be doing this recipe.Passing down recipes and making new memories with the grandchildren 5 genarations later
PORTUGUESE BEAN SOUP
A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.
Provided by PIKALA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
- Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
- Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g
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- 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 or 3 tablespoons of bacon fat, add onion and cook until golden brown, 8 to 10 minutes. Add garlic and cook 1 minute more.
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