Portugese Bean StewFrom darbar 7 years ago
- 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 Cookdarbar Elmhurst, IL
The Rating3 people
This was really delicious. I used only four cups of liquid (two of it vegetable broth) because I like my stews/soups very thick. I served it with cole slaw to cool down the spiciness in between bites. Thank you!frankieanne in Ukiah loved it
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...moregingerlea in Tampa loved it
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