Bean Stew/Feijão Guisado

Prep Time
Cook Time
1h 50m
Ready In

Recipe: #24260

July 03, 2016

"Another recipe I found on "Pasto - Food Blog" by Pedro Rebelo. Posting for play in the Culinary Quest 2016. Here is what he states: "There are numerous ways around this dish and they range from full feijoada (a rich bean and vegetable stew will lots of cured and fresh meats) to the simple boiled beans. This recipe is somewhere in between and is ideal as an accompaniment for grilled meats. You can adjust the chilli content to your taste though the dish is not supposed to be spicy. The dish should reach an almost creamy texture with a rich deep taste. Serves four as a side dish. You can boil 1 Kg of beans and freeze the rest with some of the cooking water.""

Original recipe yields 4 servings


  • Serving Size: 1 (203.5 g)
  • Calories 378.9
  • Total Fat - 28.4 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 46.2 mg
  • Sodium - 865.8 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 4.1 g
  • Sugars - 4.5 g
  • Protein - 18.4 g
  • Calcium - 85.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 32.7 mg
  • Thiamin - 0.5 mg

Step 1

Soak the beans overnight and boil in plenty fresh salted water with 1 onion pierced with cloves. This should take about 40 minutes in medium heat (keep testing: beans should be soft but should keep their shape and texture). Keep the cooking water for later.

Step 2

In a large pot fry the onions, crushed chillies, ham fat in olive oil until the onion is translucent. Add the diced smoked bacon or chouriço and cook until the fat is rendered.

Step 3

Add garlic, parsley, bayleaves, cook for another couple of minutes and then add the paprika.

Step 4

Add the beans plus enough cooking water to cover them and cook over low heat for 45 minutes. Check quantity of liquid (wet but not soupy) and salt.

Tips & Variations

No special items needed.

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