Portugese Bean Stew
From darbar 17 years ago
- 100 minutes to make
- Serves 6
I remember when this recipe first appeared in Goumet magazine, it was contributed by a man who didn't want his mother's wonderful recipe to be forgotten. It may not look like much, but if you like beans... this is the recipe for you.
Ingredients
- 1 lb dried navy or great northern beans, picked over shopping list
- 1 lb sliced bacon shopping list
- 1 large onion, chopped shopping list
- 3 garlic cloves, minced shopping list
- 4 to 5 cups water (I add some chicken broth in place of some of the water) shopping list
- 1 (6-oz) can tomato paste shopping list
- 1 lb Portuguese chouri‧o or Spanish chorizo (cured spicy pork sausage), cut into 1/4-inch-thick slices shopping list
- 1/2 teaspoon dried hot red pepper flakes, or to taste shopping list
- 1 tablespoon paprika shopping list
How to make it
- Soak beans in cold water to cover by 2 inches 8 hours.
- Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
- Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.
The Rating
Reviewed by 3 people-
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frankieanne
in Somewhere loved it
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Here in Tampa, FL there is never a hot soup or stew day but I had some dried beans and Argentine Chorizo in the freezer so thought I would try. Unfortunatly didn't have tomato paste so used some tomato sauce. Let it cook down real good and the flav...more
gingerlea
in Tampa loved it
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