Best 2 Feijos From The Azores Recipes

**Feijoada:** A Culinary Journey to the Azores

Embark on a culinary adventure to the Azores, where hearty flavors and rich traditions intertwine to create the iconic dish of feijoada. Also spelled as "feijoada dos Açores", this Azorean stew is a symphony of slow-cooked beans, succulent meats, and a delectable array of vegetables, each ingredient contributing a unique layer of taste and texture. From the traditional "Feijoada à Transmontana" with its smoky chorizo and tender pork belly, to the flavorful "Feijoada de Marisco" featuring an orchestra of seafood treasures, this article presents a collection of feijoada recipes that capture the essence of this cherished dish.

**Recipes Included:**

1. **Feijoada à Transmontana:** This classic recipe showcases the rustic flavors of the Trás-os-Montes region in Portugal. Featuring tender pork belly, smoky chorizo, and a hearty vegetable medley, this feijoada is a celebration of traditional Portuguese cuisine.

2. **Feijoada de Marisco:** Dive into a seafood lover's paradise with this feijoada recipe. Succulent shrimp, tender squid, and flavorful mussels join forces in a rich broth infused with the essence of the sea. This seafood extravaganza is sure to delight even the most discerning palate.

3. **Feijoada Vegetariana:** For those seeking a meatless yet equally satisfying feijoada experience, this vegetarian version delivers a symphony of flavors. A delightful combination of beans, roasted vegetables, and aromatic spices creates a hearty and wholesome dish that vegetarians and meat-eaters alike will appreciate.

4. **Feijoada de Frango:** This flavorful chicken feijoada is a delightful twist on the traditional recipe. Tender chicken pieces are simmered in a savory broth alongside beans, vegetables, and a touch of smoked paprika, resulting in a comforting and satisfying dish.

5. **Feijoada de Lentilha:** Discover a unique take on feijoada with this lentil-based variation. Lentils provide a hearty base for this stew, while a medley of vegetables and spices adds depth and complexity. Perfect for those seeking a lighter yet equally flavorful feijoada experience.

Here are our top 2 tried and tested recipes!

AZORE-STYLE FEIJOS (BEANS)

Azore-Style Feijos (Beans) image

An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking. They are so delicious! This makes the house smell so good! Can easily be prepared vegetarian.

Provided by COOKGIRl

Categories Beans

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dried pink beans, picked over and soaked
8 cups water
3 -4 slices bacon, crisply cooked (substitute ham hock, read NOTE*)
1 medium yellow onion, chopped
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin powder
1 teaspoon coriander seed
5 -6 whole cloves
8 whole allspice
2 bay leaves
6 ounces tomatoes (diced or pureed)
salt and pepper

Steps:

*NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.
For additional flavor, I usually dry roast the spices in a castiron skillet.
Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
Adjust seasoning before serving. Now season with salt.
Remove whole cloves, cinnamon stick and whole allspice.
Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

FEIJOS FROM THE AZORES

Feijos from The Azores image

An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking- they are so delicious! This makes the house smell deliriously good! Can easily be prepared...

Provided by C G

Categories Other Main Dishes

Time 2h20m

Number Of Ingredients 13

Ingredients

2 c pink beans, picked over and soaked overnight
water
3-4 sliced bacon or similar, crisply cooked
1 medium yellow onion, diced
2-3 garlic cloves, peeled
1 cinnamon stick
1 Tbsp cumin powder
1 tsp coriander seed
5-6 whole cloves
6 whole allspice
2 bay leaves (fresh if possible!)
6 oz tomatoes, diced or pureed (canned tomato ok!)
salt and pepper, to taste

Steps:

1. *NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo" (for a vegetarian version), etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock. For additional flavor, I usually dry roast the spices in a cast iron skillet first.
2. Soak the beans overnight. Cook the bacon and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
3. In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
4. If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
5. Adjust seasoning before serving. Now season with salt. Remove whole cloves, cinnamon stick and whole allspice. Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

Tips:

Use fresh, ripe feijão verde: This will ensure the best flavor and texture in your dish.
Trim the feijão verde: Remove the tough ends and any strings from the beans before cooking.
Blanch the feijão verde: This will help to preserve the bright green color and crisp texture of the beans.
Use a variety of vegetables: In addition to feijão verde, you can also add other vegetables to your caldo verde, such as potatoes, carrots, and onions.
Season the caldo verde to taste: Add salt, pepper, and other spices to taste.
Serve the caldo verde hot: This soup is best enjoyed hot and fresh.

Conclusion:

Caldo verde is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give caldo verde a try!