Portuguese Pinto Beans Food

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PORTUGUESE BEANS



Portuguese Beans image

Thank You Aunt Alta, this is her recipe. It is one of those make in the morning and let it cook all day or do the day ahead. Works well to make ahead and reheat in a crock pot to the picnic.

Provided by Cheri B

Categories     Beans

Time 6h15m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 6

1 (1 lb) package pinto beans
2 -3 quarts water, to cook beans in
1/4 lb diced bacon or 1/4 lb salt pork, diced
1 onion, diced
1/4-1/2 teaspoon allspice
2 cups ketchup

Steps:

  • Cook beans, by putting in heavy kettle, cover, with 3 inches of water. Do not cover pot with lid, boil for 3 minutes. NOW cover and remove from heat.
  • Let stand 1 hour. Cook bacon or salt pork add to beans. Do not disguard drippings.
  • Return to heat, remove lid and boil, reduce to simmer approximately 1-2 hours.Until tender, drain off water until just covered.
  • Take pan drippings and cook onion.
  • Add Allspice and Ketchup cook at a simmer 2 minutes.
  • Add mixture to beans and simmer, the day away.

PORTUGUESE SAUSAGE AND BEAN STEW



Portuguese Sausage and Bean Stew image

Provided by Aida Mollenkamp

Categories     main-dish

Time 14h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans
8 ounces sliced smoked bacon, optional
8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins
1 large yellow onion, roughly chopped
4 medium garlic cloves, thinly sliced
1/4 cup tomato paste
2 medium Yukon gold potatoes, cut into 1/2-inch pieces
4 cups water
1 (28-ounce) can diced tomatoes
2 tablespoons honey
1 tablespoon sweet paprika
2 teaspoons kosher salt, plus more for seasoning
1 medium bay leaf

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.

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

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.

EASY PORTUGUESE-STYLE BEAN SOUP



Easy Portuguese-Style Bean Soup image

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington

Provided by Taste of Home

Categories     Lunch

Time 7h30m

Yield 17 servings (4-1/4 quarts).

Number Of Ingredients 23

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

Steps:

  • Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.

JAG (PORTUGUESE RICE AND BEANS)



JAG (Portuguese Rice and Beans) image

This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!

Provided by Cathy Chace

Categories     World Cuisine Recipes     European     Portuguese

Time 50m

Yield 8

Number Of Ingredients 11

½ cup butter
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound linguica sausage, cut into cubes
1 teaspoon ground black pepper
1 teaspoon dried basil
½ teaspoon dried oregano
1 (15.5 ounce) can prepared shelled beans
2 ½ cups water
2 cups uncooked white rice

Steps:

  • Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
  • Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
  • Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.1 g, Cholesterol 80.4 mg, Fat 33.7 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 15.6 g, Sodium 972.9 mg, Sugar 2.2 g

GRANDMA'S PORTUGUESE SOUP



Grandma's Portuguese Soup image

Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily. It serves well alone or with a good bread.

Provided by Nate Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h45m

Yield 4

Number Of Ingredients 9

1 pound dried pinto beans
2 ham hocks
1 large onion, diced
water to cover
7 ounces linguica sausage (such as Silva®), sliced
1 small head cabbage - quartered, cored, and thinly sliced
1 large potato, cubed
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot and cover with water. Soak 8 hours to overnight.
  • Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
  • Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 104.9 g, Cholesterol 111.1 mg, Fat 41.6 g, Fiber 25.5 g, Protein 58.5 g, SaturatedFat 14.7 g, Sodium 1048.7 mg, Sugar 12.6 g

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