Portuguese Bean Stew Feijao A Portuguesa Recipes

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.

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:

• 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.

Steps:

• 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.

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.