Best 7 Portuguese Style Beans Recipes

EASY PORTUGUESE-STYLE BEAN SOUP

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.

PORTUGUESE BEANS/FEIJAO A PORTUGUESA

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.

PORTUGUESE BEANS

Steps:

• 1. Wash beans and soak overnight. (I have skipped this step and just washed the beans and added 4 cups of water or enough to cover the beans and put it on the stove)
• 2. Fry pork and onion and garlic and add to beans. Bring to a boil and add rest of the ingredients. Cover and simmer for 2-4 hours over low heat.
• 3. Note: you can substitute the ham for linguica. Silvas is the best!

PORTUGUESE SAUSAGE AND BEAN STEW

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.

JAG (PORTUGUESE RICE AND BEANS)

Steps:

• Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
• Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
• Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

PORTUGUESE BEANS

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.

PORTUGUESE STYLE BEANS

Steps:

• Soak beans overnight, then cook until tender, about 2 hours, or according to package directions. Drain.
• Meanwhile, in a large skillet heat oil over medium heat and sauté onions and garlic until softened, about 5 minutes. Add the ground beef and cook until no longer pink; be sure to break up the meat into small pieces. Add tomato sauce, cloves, chili powder, salt and pepper, parsley, and the red pepper (leave whole).
• Add beans and cook another 25 minutes, covered.