By Eddy − On Tuesday, August 2, 2016, 7 years ago in Soup Recipes
4 out of 5 with 608 ratings
comments: 24 - views: 401012

Portuguese Beans (Feijoada) Recipe


A delicious Portuguese beans recipe (feijoada) and linguiça dish that you will really enjoy.
Portuguese Beans (Feijoada) Recipe


Preparation timen/a
Cooking Timen/a
Ready In2 h 55 min
Level of DifficultyEasy
Servings4

Ingredients

One Pound of pinto beans-presoaked, wash and pick out pebbles before soaking1/3 pound bacon (cut up)1 Large onion (chopped)1/2 green bell pepper (chopped)Water to cover approximately 4 cups15 Ounce can tomato sauce1/2 Teaspoon cinnamon1 and 1/2 Teaspoon cumin1/2 Teaspoon salt or to tastePepper to tasteUp to one pound of pan cooked linguica (chopped or sliced)2 Garlic cloves (minced)
One Pound of pinto beans-presoaked, wash and pick out pebbles before soaking1/3 pound bacon (cut up)1 Large onion (chopped)1/2 green bell pepper (chopped)Water to cover approximately 4 cups15 Ounce can tomato sauce1/2 Teaspoon cinnamon1 and 1/2 Teaspoon cumin1/2 Teaspoon salt or to tastePepper to tasteUp to one pound of pan cooked linguica (chopped or sliced)2 Garlic cloves (minced)

Preparation

  1. Soak the beans overnight. This step can be skipped but the amount of water added will increase significantly. If you use this latter method start with two inches of water over all prepared ingredients and add more as needed as the beans cook.
  2. Cook the bacon, not to crisp, in a dutch oven and drain off excess fat.
  3. Add chopped onion to the bacon and continue cooking.
  4. Add bell pepper and cook until pepper begins to soften.
  5. Add soaked beans and water. Turn burner to medium heat until the beans begin to boil. Turn the heat to low for simmering heat.
  6. Add tomato sauce and the spices. Hold salt and pepper for now. Cover and cook until beans are tender. Depending on the soaked beans or not this could take several hours. Remember to check from time to time to add water as needed.
  7. Slice or chop the linguica. Cook over medium heat until slightly brown. This process will remove some of the excess fat. Drain after cooking. Add linguica and continue cooking. After about 30 minutes check for need of salt and pepper. Add as needed.
  8. Cook until beans are tender.
Recipe & Photo Credit: Anita, kitchengetaway.com
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Annemarie W.
Annemarie W.
I love Portuguese food !
1 week ago, Saturday, May 11, 2024
reply
Adriana
Adriana
Can canned beans be used instead of dry
1 week ago, Wednesday, May 8, 2024
reply
Eddy
Yes.
1 week ago, Thursday, May 9, 2024
Mark J. Lewis
Mark J. Lewis
I’m trying to recapture my dads recipe. At first I thought the green pepper was nuts, but the more I think about it, and I’m talking 40+ years ago, I think I recall something green in the beans. I may try it! Thanks for helping to re-spark my interest.
10 months ago, Saturday, June 24, 2023
reply
Sue
Sue
This is a little different from the Portuguese Bean Soup I grew up with. My family is from the Azores, so I suppose it's possible that that's the difference, or someone changed it overtime. People do make changes to recipes. We never used green peppers. We used pink beans, bacon or linguica, 3 onions, garlic, tomato sauce, brown sugar, cumin, and 1/8 tsp. each allspice, cinnamon and cloves. The spices were what made this dish special. It brings back good memories!
1 year ago, Friday, March 31, 2023
reply
Jenny Tomlinson
Chourico in SA is horribly expensive so I used a locally made Russian Sausage. All I can say is WOW it was Delicious.
1 year ago, Saturday, August 13, 2022
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