Classic Portuguese Beans (Feijao a Portuguesa)
Author: Kitchens
  • 1 pound dried navy, Great Northern or other small white beans
  • water; as needed
  • 1/2 pound bacon
  • 1 large onion; chopped
  • 3 cloves garlic; minced
  • 1 can tomato paste (6 ounce)
  • 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
  1. Wash and sort beans. 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 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.
  4. Just before serving, crumble bacon into beans and season with salt and pepper.
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.

This recipe yields 6 to 8 servings.

Depending on the size and age of the beans you use, the cooking time could vary considerably. If the beans threaten to dry out, add water; if they're watery, remove the cover for the last half hour of cooking. Spanish chorizo is available at Spanish and some Latin markets.
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