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 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.
CLASSIC PORTUGUESE BEANS - {FEIJAO A PORTUGUESA} RECIPE - (5/5)
Provided by á-174942
Number Of Ingredients 12
Steps:
- Wash and sort beans. 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. Add beans, 8 cups water, tomato paste, chorizo, red pepper flakes and paprika. Cover and simmer until beans are tender, 1 1/2 to 2 hours, stirring occasionally to prevent scorching. Just before serving, crumble bacon into beans and season with salt and pepper. This recipe yields 6 to 8 servings. Each of 8 servings: 424 calories; 917 mg sodium; 55 mg cholesterol; 27 grams fat; 22 grams carbohydrates; 23 grams protein; 2.28 grams fiber.
QUEIJADAS DE FEIJAO (PORTUGUESE BEAN TARTS)
Posted in reply to a request. I found this in a reply to someone else's request on another board. The recipe was not very detailed, sorry. I beleive that the filling is to be baked in little puff pastry shells. Times amd yield are a guess.
Provided by Evamyth
Categories Dessert
Time 1h5m
Yield 24 tarts
Number Of Ingredients 5
Steps:
- Combine the water and sugar to make a caramel.
- Add the margarine and beans, cook for a few moments.
- Let cool completely and add the 12 yolks.
- Beat 2 egg whites and add to the mix.
- Bake at 350 degrees for 45 minutes.
- When cool, dust with confectioner's sugar.
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 @starryrose
Categories Other Side Dishes
Number Of Ingredients 9
Steps:
- 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 2-3 tablespoons of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
- Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
- Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
- Just before serving, crumble bacon into beans and season with salt and pepper.
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Servings 6-8Estimated Reading Time 7 minsCategory SIDESTotal Time 2 hrs 30 mins
- 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.
- Add beans, 8 cups water, tomato paste, chorizo, red pepper flakes and paprika. Cover and simmer until beans are tender, 1 1/2 to 2 hours, stirring occasionally to prevent scorching. Just before serving, crumble bacon into beans and season with salt and pepper.
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