Portuguese Sausage And Bean Stew Recipes

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

Steps:

• Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
• Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.

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:

• 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:

• In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.