Portuguese Bean And Garlic Omelet Recipes

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:

• Saute onion in oil for 7 minutes.
• Add garlic and ham and saute for 5 minutes.
• Add beans,salt,pepper,and cilantro.
• Saute 5 minutes.
• Beat eggs and pour into pan.
• Cover and simmer 7 minutes or 'til top sets.
• Cut into wedges 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:

• 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:

• Rinse beans in cold water and soak overnight according to package directions (this is what prevents the gas sometimes associated with beans).
• Next day, drain beans and place in large stockpot or Dutch oven, covering with cold water; add tomato paste, spices, and ham hocks and cook, on low heat.
• Meanwhile, in a skillet, add oil, bacon, onions, and garlic and cook until slightly browned; add to beans.
• Cook for 4 hours, stirring occasionally (add water as needed to keep beans covered).