Recipe

Portugese Bean Stew Recipe


Portugese Bean Stew Recipe
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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.

Darbar

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Ingredients
  • 1 lb dried navy or Great Northern beans, picked over
  • 1 lb sliced bacon
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 to 5 cups water (I add some chicken broth in place of some of the water)
  • 1 (6-oz) can tomato paste
  • 1 lb Portuguese chouri‧o or Spanish chorizo (cured spicy pork sausage), cut into 1/4-inch-thick slices
  • 1/2 teaspoon dried hot red pepper flakes, or to taste
  • 1 tablespoon paprika

Directions
  1. Soak beans in cold water to cover by 2 inches 8 hours.
  2. 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.
  3. 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.

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Comments


Sadly it IS soup weather here in the UK. Still raining, cold, miserable weather for summer time. Where did it go? Oh yea.. it as he re in April. BUT I think we willbe having this soup this weekend. Just gotta soak those beans. Thanks for sharing this with us so it won't be forgotten.


Wonderful recipe this is a must... Thanks


I do love soups and this one sounds great. Thanks for posting and as soon as temps drop out of the red zone we will be trying this one.


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 flavor is fantastic!


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!


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Alterations


I have made almost the same recipe but added a bunch of fresh kale and cooked it down and also added, of all things, some potatoes - it makes it even better and tastes very much like a recipe served at the Olive Garden restaurant. You can also use cream with it... and some leave out the tomato paste.


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