Portuguese Style Beans Recipes

Steps:

• Soak beans overnight, then cook until tender, about 2 hours, or according to package directions. Drain.
• Meanwhile, in a large skillet heat oil over medium heat and sauté onions and garlic until softened, about 5 minutes. Add the ground beef and cook until no longer pink; be sure to break up the meat into small pieces. Add tomato sauce, cloves, chili powder, salt and pepper, parsley, and the red pepper (leave whole).
• Add beans and cook another 25 minutes, covered.

Steps:

• Rinse the beans in cold water then place in a saucepan, cover with 1-inch of cold water and bring to the boil.
• Remove from the heat, cover with a lid and leave to soak for 2 hours.
• After the soaking time, heat the oil in a frying pan, add the bacon, onion and garlic and fry for 5 minutes, stirring.
• Add the tomato puree and spices, mix well and simmer for 5 minutes.
• Add the mixture to the saucepan containing the soaked beans together with enough water to just cover. Bring to the boil, then reduce the heat and simmer for about 50 minutes, stirring from time to time and checking the water level.
• Add the salt towards the end of the cooking time. Serve hot.

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.

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.

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.

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.

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!

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.

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.

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
• Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.