Best 2 Portuguese Black Bean Stew Recipes
Indulge in a culinary journey to Portugal with a hearty and flavorful black bean stew, lovingly crafted with a symphony of spices and fresh ingredients. This traditional dish, known as "Feijoada à Portuguesa", is a delectable fusion of textures and flavors that will tantalize your taste buds.
The recipe begins with a base of rich tomato sauce, infused with aromatic garlic, onion, and bell peppers. Tender black beans take center stage, soaking up the vibrant flavors of the sauce as they simmer together. Seasoned with a blend of paprika, cumin, oregano, and bay leaves, the stew exudes an intoxicating aroma that fills the kitchen.
To enhance its depth of flavor, smoky chorizo, succulent pork belly, and juicy linguiça колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса колбаса, a traditional Portuguese sausage, are added to the pot. As they mingle with the beans and sauce, they impart a delightful smokiness and savoriness that elevates the stew to new heights.
Accompanying the stew are three distinct variations that cater to diverse preferences. For those who prefer a vegetarian take, the "Feijoada de Legumes" offers a medley of colorful vegetables, including carrots, zucchini, and green beans, bathed in the same enticing tomato sauce. Alternatively, the "Feijoada de Marisco" tantalizes seafood lovers with an array of plump shrimp, succulent mussels, and tender calamari, all harmoniously united in a flavorful broth.
Finally, the "Feijoada à Transmontana" hails from the mountainous region of Trás-os-Montes, renowned for its robust flavors. This version features tender goat meat and hearty cabbage, creating a stew that is both comforting and deeply satisfying.
As you embark on your culinary adventure, immerse yourself in the vibrant flavors of Portuguese black bean stew. Whether you opt for the classic meat-based recipe or explore the delectable vegetarian, seafood, or goat meat variations, you're in for a feast that will leave your taste buds dancing with joy.
PORTUGUESE BLACK BEAN CHICKEN STEW
Make and share this Portuguese Black Bean Chicken Stew recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 2h15m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in water.
- The beans will double in volume.
- Discard water and fill with new water to same level.
- Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
- If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
- Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
- Finally; add sliced chicken, scallions, basil and cilantro.
- Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
- Serve when chicken is cooked and tender.
PORTUGUESE BLACK BEAN STEW
Portuguese Black Bean Stew, (sometimes called Negro-Linguiça)is a rich and thick sausage and black bean stew. It is a stew traditionally served in summer, despite being having a little heat. The stew includes thick bacon and Linguiça. (a sweet, lightly spiced Portuguese sausage consisting of finely ground pork butt and/or...
Provided by Maggie May Schill
Categories Other Soups
Time 55m
Number Of Ingredients 16
Steps:
- 1. Heat a heavy soup pot or dutch oven over medium heat. Cook bacon until rendered and just slightly brown stirring occasionally. That's about 5-8 minutes.
- 2. Add onions to the pot and cook until translucent. That's about 5 minutes. Add ketchup, red pepper flakes and vinegar; cook for about 3 minutes stir occasionally.
- 3. Add tomatoes and garlic to the pot and cook for an additional 10 minutes uncovered.
- 4. Add Linguiça to pot and stir to combine completely. Cook for 5 minutes. Add paprika, garlic powder,
- 5. Take pot out of boil and add black beans. Stir to completely incorporate.
- 6. Add flour and stir vigorously to thicken pot. Use beef broth if you accidentally overly thicken the pot to thin it back out. DO NOT overly flour the pot or it will taste like raw flour. If you have to thin it back out, be careful and do not even think about adding more flour!!!
- 7. Salt and pepper the pot to taste.
- 8. Add cilantro and stir. Serve!
Tips:
- For the best flavor, use dried black beans and soak them overnight before cooking. You can also use canned black beans, but be sure to rinse them well before using.
- If you don't have any linguica, you can substitute another type of smoked sausage, such as kielbasa or chorizo.
- Feel free to add other vegetables to the stew, such as diced carrots, celery, or bell peppers.
- Serve the stew with rice, mashed potatoes, or crusty bread.
Conclusion:
Portuguese Black Bean Stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover black beans. With its simple ingredients and easy-to-follow instructions, this stew is sure to become a family favorite. So next time you're looking for a delicious and comforting meal, give Portuguese Black Bean Stew a try. You won't be disappointed!
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