Classic Portuguese Beans Feijao A Portuguesa Recipe 55 Best Recipes

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CLASSIC PORTUGUESE BEANS - {FEIJAO A PORTUGUESA} RECIPE - (5/5)

2022-09-22



Classic Portuguese Beans - {Feijao A Portuguesa} Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 12

Ingredients:

  • 1 pound dried navy, Great Northern or other small white beans
  • Water as neded
  • 1/2 pound bacon
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 can tomato paste - (6 oz)
  • 1 pound Spanish (not Mexican) chorizo cut 1/4" slices
  • or other spicy smoked sausage
  • 1/2 teaspoon dried red pepper flakes or to taste
  • 1 tablespoon sweet paprika
  • Salt to taste
  • Freshly-ground black pepper to taste

Steps:

  • Wash and sort beans. 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 or 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, chorizo, red pepper flakes and 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. This recipe yields 6 to 8 servings. Each of 8 servings: 424 calories; 917 mg sodium; 55 mg cholesterol; 27 grams fat; 22 grams carbohydrates; 23 grams protein; 2.28 grams fiber.

Top Asked Questions

  1. What kind of beans are used in feijoada?
    The more familiar Brazilian feijoada (fay-zhwahd-duh) uses black beans, where the Portuguese one uses white or kidney beans — although I’ve seen it done here in California’s Central Valley with yellow canario beans.
  2. What is the best way to cook feijoada?
    The feijoada will be better with pork broth, but don't despair if you don't have any. Use water or vegetable broth. Do not substitute beef or chicken broth. Bring to a simmer and cover. Put in the oven for 90 minutes. Remove from oven and test the beans. If they are getting sorta tender, you're good.
  3. What is feijoada stew?
    However you make yours, the stew is a perfect cold-weather meal that uses various bits from the pig that most people throw away: feet, tails, ears, shanks, hearts, etc. You can make your feijoada as sporty or as tame as you’d like.
  4. What kind of wine goes with feijoada?
    If you can possibly find it, a nice Portuguese red wine is absolutely perfect with this stew. This version of feijoada is a riff off Portuguese feijoada -- made with white beans, not the Brazilian version, which is basically the same only it uses black beans.

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