Portuguese Bean Stew (Feijao A Portuguesa) |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
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. Ingredients:
1 lb dried navy beans or 1 lb great northern bean, picked over |
1 lb sliced bacon |
1 large onion, chopped |
3 cloves garlic, minced |
4 -5 cups water |
1 (6 ounce) can tomato paste |
1 lb portuguese chourico or 1 lb spanish chorizo sausage, cut into 1/4 inch thick slices |
1/2 teaspoon dried red pepper flakes, to taste |
1 tablespoon paprika |
salt and pepper |
Directions:
1. Soak beans in cold water to cover by 2 inches, for 8 hours.
2. Cook bacon in a large pot until crisp.
3. Transfer to paper towels to drain.
4. Discard all but 3 tablespoons of bacon drippings.
5. Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
6. Add garlic and cook, stirring until it becomes golden.
7. Drain beans and add to onion mixture with remaining ingredients (except bacon).
8. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
9. Crumble bacon into beans and season with salt and pepper before serving.
|
|