Portuguese Chourico Beans And Rice Food

PORTUGUESE CHOURICO AND KALE SOUP

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

PORTUGUESE CHOURICO, BEANS, AND RICE

Steps:

• Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
• As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
• Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.

PORTUGUESE BEANS WITH RICE

Steps:

• Soak the beans overnight for at least 6 hours. Drain them and put them into a pot, covering them with cold, lightly salted water. Add in the chorizo. Cover and bring to a boil then lower the heat and allow to simmer for about an hour until the beans are tender but not overcooked.
• While the beans are cooking, prepare the rice by boiling it in lightly salted water and straining once al dente. (Or you could use your rice cooker). Set the rice aside.
• Peel the onion and garlic and chop together with the bacon. Saute them together in a pan with the olive oil. Clean the tomatoes, removing their seeds, and dice them, then add them to the saute pan.
• Add the bay leaf, parsley, salt and pepper to the pan, as well as the red pepper flakes if you are using. Allow to cook on medium heat until the onions are fully cooked.
• Add the rice to the pan, keep stirring, allowing the rice to soak up all the flavours in the pan for a minute or two.
• Put the rice mixture into a bowl and stir in the drained beans and chorizo. Enjoy!

CHOURIçO RICE

Steps:

• In a saucepan, add the olive oil, chopped onion, peeled tomato cut into small chunks and the chouriço cut into round slices. Cook over low heat until the tomato start to break down, stirring occasionally.
• Add the rice and season with salt. Stir and fry the rice for a minute. Pour the water (twice the rice volume) and bring to a boil on a medium-high heat. When starts boiling, reduce to low heat and cook for about 10 minutes.
• Turn off the heat and serve.

PORTUGUESE CHOURICO, BEANS, AND RICE

Steps:

• Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
• As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
• Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.