Feijao a Portuguesa
Recipe: #24186
June 26, 2016
Categories: Side Dishes, Beans, Bacon, Portuguese, Sunday Dinner Gluten-Free, High Fiber, High Protein, No Eggs, Non-Dairy, White Beans, more
"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."
Ingredients
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 by Step Method
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
No special items needed.