Portuguese Black Bean Chicken Stew Food

PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)

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 SAUSAGE AND BEAN STEW

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.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
• Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
• During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
• Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
• To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
• Serve with white rice, pickled jalapeno, and slice oranges.

BLACK BEAN CHICKEN STEW OAMC

Steps:

• In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.
• Add the beans and tomatoes and simmer for 15 minutes.
• Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.
• To serve: Thaw first, then heat up until simmering.
• If serving immediately, add chicken and corn at the same time as tomatoes and beans.

PORTUGUESE BLACK BEAN STEW

Steps:

• 1. Heat a heavy soup pot or dutch oven over medium heat. Cook bacon until rendered and just slightly brown stirring occasionally. That's about 5-8 minutes.
• 2. Add onions to the pot and cook until translucent. That's about 5 minutes. Add ketchup, red pepper flakes and vinegar; cook for about 3 minutes stir occasionally.
• 3. Add tomatoes and garlic to the pot and cook for an additional 10 minutes uncovered.
• 4. Add Linguiça to pot and stir to combine completely. Cook for 5 minutes. Add paprika, garlic powder,
• 5. Take pot out of boil and add black beans. Stir to completely incorporate.
• 6. Add flour and stir vigorously to thicken pot. Use beef broth if you accidentally overly thicken the pot to thin it back out. DO NOT overly flour the pot or it will taste like raw flour. If you have to thin it back out, be careful and do not even think about adding more flour!!!
• 7. Salt and pepper the pot to taste.
• 8. Add cilantro and stir. Serve!