Portuguese Sausage And Bean Stew Food

PORTUGUESE BEAN SOUP

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.

SAUSAGE AND BEAN STEW

Steps:

• Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
• Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

PORTUGUESE LINGUICA STEW

Steps:

• Rinse the beans out thoroughly and set aside.
• Heat the olive oil in a large pot over medium-high heat and sauté the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.
• Add the white wine and cook this down by half.
• Add the collard greens, bay leaves, red pepper flakes and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.
• Uncover the pot and add the sausage and beans. Cook for another 10 minutes. Serve with ground black pepper.

PORTUGUESE STEW

Steps:

• Put the beef, chispe (pig paw), the pig's ear and the Portuguese chouriço in a pressure cooker with water seasoned with salt and simmer about 30 minutes. When everything is cooked, remove to a plate and reserve the cooking water. Put the farinheira (Portuguese smoked sausage) and the blood sausage in a saucepan and bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 7 to 8 minutes. Turn off the heat, drain and set aside.
• If you want to prepare rice with the stew: Remove a little of the cooking water into a saucepan and boil over high heat. When starts boiling, reduce to low heat, add the rice and season with a little salt. Stir and cook for about 10 minutes.
• Meanwhile, peel and wash the potatoes. Put them in a pan with the remaining cooking water, the savoy cabbage cut into pieces, the carrots cut into strips and the turnip. Boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes.
• Turn off the heat and serve.

DOBRADA - PORTUGUESE TRIPE AND BEAN STEW

Steps:

• Wash the tripe under cold water.
• Add 2 tbsp course salt to both sides of the tripe. Scrub both sides of the tripe vigorously with the half lemon.
• Wash the tripe under cold water again.
• Place the tripe in a pot, add 1 tbsp coarse salt and cover with water .
• Bring the water to a rolling boil and cook for 10 minutes.
• Remove the tripe from the water and wash under cold water one last time.
• Cut the tripe into bite-sized pieces. Set aside.
• In a dutch oven or other heavy large pot, heat the olive oil on medium high.
• Add the chouriço and smoked bacon, and cook until the edges start to brown.
• Use a slotted spoon to remove the chouriço and smoked bacon, and set aside.
• Add the onions and garlic. Sauté until the onions soften.
• Add the wine and cook until the wine reduces to half.
• Add the beef stock, tripe, tomatoes, carrots, bay leaves, pimento paste, black pepper and salt, and bring to a boil on high.
• Reduce to medium heat, cover and simmer for about 30 minutes.
• Add the beans, chouriço and smoked bacon and continue to simmer for 15 minutes, covered.
• Serve hot with a sprinkling of chopped parsley for garnish.
• Don't forget the crusty bread to soak up the delicious sauce!

SAUSAGE AND RED BEAN STEW

Steps:

• Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.
• Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through.
• Drain well, add remaining ingredients and stir.
• Simmer for 10-15 minutes.

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 BEAN STEW (FEIJAO A PORTUGUESA)

Steps:

• Soak beans in cold water to cover by 2 inches 8 hours.
• Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
• Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) 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.

BEANS WITH KALE AND PORTUGUESE SAUSAGE

Steps:

• Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
• Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
• DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.