Best 7 Classic Portuguese Beans Feijao A Portuguesa Recipes

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Welcome to the world of classic Portuguese cuisine, where flavors dance on your palate and tradition meets innovation. Among the many culinary treasures of this vibrant country, feijão à portuguesa, the classic Portuguese beans, stands as a testament to the richness and diversity of its gastronomy. Join us as we embark on a culinary journey to explore the secrets behind this beloved dish, uncovering the perfect recipe that will transport you to the heart of Portugal with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE BEANS/FEIJAO A PORTUGUESA



Portuguese Beans/Feijao a Portuguesa image

This recipe is from Leite's Culinaria. I have made these several times and enjoyed them. Do not use Mexican Chorizo. Chourice may be bought online@ www.linguicia.com or Gaspars.com; you may do this recipe in a crockpot also, placing on low for several hours until beans are tender.

Provided by star pooley

Categories     Other Side Dishes

Time 1h20m

Number Of Ingredients 9

1 lb dried navy beans, small california white or great northern bean, washed and sorted
1/2 lb bacon
1 large onion, chopped
3 clove garlic, minced
1 can(s) (6 oz.) tomato paste
1 lb portuguese chourice sausage, cut into 1/4-inch slices
1/2 tsp dried red pepper flakes (to taste)
1 Tbsp sweet paprika
salt & pepper to taste

Steps:

  • 1. Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
  • 2. Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
  • 3. Pour off all but 2-3 tablespoons of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
  • 4. Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
  • 5. Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
  • 6. Just before serving, crumble bacon into beans and season with salt and pepper.

PORTUGUESE BEANS/FEIJAO A PORTUGUESA



Portuguese Beans/Feijao a Portuguesa image

This recipe is from Leite's Culinaria. I have made these several times and enjoyed them. Do not use Mexican Chorizo. Chourice may be bought online@ www.linguicia.com or Gaspars.com; you may do this recipe in a crockpot also, placing on low for several hours until beans are tender.

Provided by quotFoodThe Way To

Categories     Beans

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb dried navy beans, small California white or 1 lb great northern bean, washed and sorted
1/2 lb bacon
1 large onion, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
1 lb portuguese chourice sausage, cut into 1/4-inch slices
1/2 teaspoon dried red pepper flakes (to taste)
1 tablespoon sweet paprika
salt
fresh ground pepper

Steps:

  • 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 2-3 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, chourice, red pepper flakes, 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.

Nutrition Facts : Calories 709.7, Fat 40.2, SaturatedFat 13.2, Cholesterol 69.6, Sodium 1234.8, Carbohydrate 57.1, Fiber 20.6, Sugar 7.6, Protein 32.1

PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)



Portuguese Bean Stew (Feijao A Portuguesa) image

This recipe is from David Leite of Leite's Culinaria. My family and I love it so much. Wonderfully spicy. Beans need to soak overnight.

Provided by ratherbeswimmin

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb dried navy beans or 1 lb great northern bean, picked over
1 lb sliced bacon
1 large onion, chopped
3 cloves garlic, minced
4 -5 cups water
1 (6 ounce) can tomato paste
1 lb Portuguese chourico or 1 lb spanish chorizo sausage, cut into 1/4 inch thick slices
1/2 teaspoon dried red pepper flakes, to taste
1 tablespoon paprika
salt and pepper

Steps:

  • Soak beans in cold water to cover by 2 inches, for 8 hours.
  • Cook bacon in a large pot until crisp.
  • Transfer to paper towels to drain.
  • Discard all but 3 tablespoons of bacon drippings.
  • Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
  • Add garlic and cook, stirring until it becomes golden.
  • Drain beans and add to onion mixture with remaining ingredients (except bacon).
  • Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
  • Crumble bacon into beans and season with salt and pepper before serving.

PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)



Portuguese Bean Stew (Feijao a Portuguesa) image

Categories     Soup/Stew     Bean     Tomato     Bacon     Sausage     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1 pound dried navy or Great Northern beans, picked over
1 pound sliced bacon
1 large onion, chopped
3 garlic cloves, minced
4 to 5 cups water
1 6-ounce can tomato paste
1 pound 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

Steps:

  • 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.

CLASSIC PORTUGUESE BEANS - {FEIJAO A PORTUGUESA} RECIPE - (5/5)



Classic Portuguese Beans - {Feijao A Portuguesa} Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 12

1 pound dried navy, Great Northern or other small white beans
Water as neded
1/2 pound bacon
1 large onion chopped
3 garlic cloves minced
1 can tomato paste - (6 oz)
1 pound Spanish (not Mexican) chorizo cut 1/4" slices
or other spicy smoked sausage
1/2 teaspoon dried red pepper flakes or to taste
1 tablespoon sweet paprika
Salt to taste
Freshly-ground black pepper to taste

Steps:

  • Wash and sort 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. This recipe yields 6 to 8 servings. Each of 8 servings: 424 calories; 917 mg sodium; 55 mg cholesterol; 27 grams fat; 22 grams carbohydrates; 23 grams protein; 2.28 grams fiber.

PORTUGUESE BEANS



Portuguese Beans image

Thank You Aunt Alta, this is her recipe. It is one of those make in the morning and let it cook all day or do the day ahead. Works well to make ahead and reheat in a crock pot to the picnic.

Provided by Cheri B

Categories     Beans

Time 6h15m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 6

1 (1 lb) package pinto beans
2 -3 quarts water, to cook beans in
1/4 lb diced bacon or 1/4 lb salt pork, diced
1 onion, diced
1/4-1/2 teaspoon allspice
2 cups ketchup

Steps:

  • Cook beans, by putting in heavy kettle, cover, with 3 inches of water. Do not cover pot with lid, boil for 3 minutes. NOW cover and remove from heat.
  • Let stand 1 hour. Cook bacon or salt pork add to beans. Do not disguard drippings.
  • Return to heat, remove lid and boil, reduce to simmer approximately 1-2 hours.Until tender, drain off water until just covered.
  • Take pan drippings and cook onion.
  • Add Allspice and Ketchup cook at a simmer 2 minutes.
  • Add mixture to beans and simmer, the day away.

PORTUGUESE BEANS



Portuguese Beans image

This is more traditional on the west coast from those that settled in Central California and came from the Azores. These folks weren't farmers or fisherman but were dairy farmers.

Provided by Linda C

Categories     Bean Soups

Time 2h50m

Number Of Ingredients 11

2 c pinto beans
4 c water
1/4 lb salted pork or cubed ham
1 onion, chopped
1 garlic clove, crushed
15 oz can(s) tomato sauce
2 tsp cumin
1 tsp cinnamon
1/2 tsp allspice
1 bay leaf
salt and pepper

Steps:

  • 1. Wash beans and soak overnight. (I have skipped this step and just washed the beans and added 4 cups of water or enough to cover the beans and put it on the stove)
  • 2. Fry pork and onion and garlic and add to beans. Bring to a boil and add rest of the ingredients. Cover and simmer for 2-4 hours over low heat.
  • 3. Note: you can substitute the ham for linguica. Silvas is the best!

Tips

  • Use a variety of beans. The most common type of bean used in feijão à portuguesa is the white kidney bean, but you can also use black beans, pinto beans, or red beans.
  • Soak the beans overnight before cooking. This will help to reduce the cooking time and make the beans more digestible.
  • Use a flavorful broth. Chicken broth or vegetable broth is a good option.
  • Add plenty of vegetables. Onions, garlic, carrots, celery, and tomatoes are all common vegetables used in feijão à portuguesa.
  • Season the dish to taste. Salt, pepper, and bay leaves are all common seasonings used in feijão à portuguesa.
  • Serve the dish over rice or with crusty bread. Feijão à portuguesa is a hearty and satisfying dish that can be enjoyed as a main course or a side dish.

Conclusion

Feijão à portuguesa is a classic Portuguese dish that is easy to make and bursting with flavor. The combination of beans, vegetables, and broth creates a hearty and satisfying stew that is perfect for a cold winter day. Serve it over rice or with crusty bread, and you have a meal that the whole family will love.

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