Portuguese Beans/Feijao a Portuguesa |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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 or ; you may do this recipe in a crockpot also, placing on low for several hours until beans are tender. Ingredients:
1 lb dried navy beans, small california white or 1 lb great northern bean, washed and sorted |
1/2 lb bacon |
1 large onion, chopped |
3 garlic cloves, minced |
1 (6 ounce) can tomato paste |
1 lb portuguese chourice sausage, cut into 1/4-inch slices |
1/2 teaspoon dried red pepper flakes (to taste) |
1 tablespoon sweet paprika |
salt |
fresh ground pepper |
Directions:
1. Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
2. Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
3. 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.
4. Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
5. Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
6. Just before serving, crumble bacon into beans and season with salt and pepper.
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