Feijao a Portuguesa

8
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"These classic beans are often served alongside Torresmos, a spicy roast pork dish from the Azores. Make sure you DON'T use Mexican chorizo - use the Portuguese Chourico if possible, or Spanish Chorizo. Time doesn't include an overnight soak for the dry beans."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (233.7 g)
  • Calories 519
  • Total Fat - 34.1 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 81.1 mg
  • Sodium - 1201.5 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3.8 g
  • Protein - 29 g
  • Calcium - 129.5 mg
  • Iron - 3 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 0.6 mg

Step 1

Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.

Step 2

Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.

Step 3

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.

Step 4

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.

Step 5

Just before serving, crumble bacon into beans and season with salt and pepper.

Tips & Variations


No special items needed.