June 26, 2016
Comfort Food, Dinner, Main Dish,
Side Dishes, Beans, Pork, Bacon, Portuguese, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Fiber, High Protein, No Eggs, Non-Dairy, White Beans more
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"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."
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.
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