Hearty Portuguese Bean Stew Recipe with Chouriço & Ham
Why You Will Love This Recipe
Get ready for a cozy bowl of hearty portuguese bean stew recipe with chouriço & ham! This dish stars smoky chouriço and tender ham hocks, making it a filling meal. With a thick, savory mix of kidney beans, potatoes, and macaroni, it's the perfect comfort food. Simmering the smoked meats with fragrant coriander and bay leaves brings out a rich flavor that will have everyone coming back for seconds. Perfect for a family dinner!
Tips for Success
• When browning the chouriço and ham hocks, make sure to do this in a large pot over medium heat until they are nicely caramelized. This step enhances the depth of flavor in the stew.
• To avoid mushy macaroni, add it to the stew during the last 10-12 minutes of cooking. This will ensure it cooks just right without disintegrating.
• Be cautious with the salt; both the ham hocks and chouriço are already salty. Taste the stew after adding the chicken stock and adjust the seasoning accordingly to prevent over-salting.
Frequently Asked Questions
What can I substitute for chouriço if I can't find it in my area?
You can substitute chouriço with other smoked sausages such as andouille or kielbasa for a similar flavor profile. If you prefer a non-smoked option, you can use Italian sausage, though it will alter the stew's smokiness.
How should I store leftovers of the hearty portuguese bean stew?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the stew for longer storage; it can be kept in the freezer for up to 3 months. Just make sure to cool it down first before transferring it to freezer-safe containers.
What should I do if my stew is too thick?
If you find the stew too thick, you can add more water or chicken stock gradually until you reach your desired consistency. Stir well to incorporate the additional liquid and let it simmer for a few more minutes to heat through.
Recommended Drink Pairings
- Red Portuguese Wine: Its fruity notes complement the richness of the stew.
- Chardonnay: A crisp white wine that balances the hearty flavors with its acidity.
- Ginger Ale: The sweetness and spice enhance the dish without overpowering it.
- Sparkling Water: A refreshing palate cleanser that pairs well with the stew's richness.
- Dark Roast Coffee: The bold flavors contrast nicely with the savory elements of the dish.
- Mint Tea: Its refreshing qualities provide a nice contrast to the hearty stew.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- The most important part of this stew is the ham hock stew stock base it’s started with. This provides the dish with its “porkyâ€, slightly smoky signature.
- Begin by placing the 3 ham hocks, 1 bay leaf and the chopped coriander in the pot, then add the can of chicken or beef stock and just just enough water to cover the ham hocks.
- Bring to a boil, then reduce to simmer for approximately 2-1/2 hours, covered to prevent evaporation. (Note that this is a stock-making process, so you don’t put all the ingredients in from the start, as they’ll obviously over-cook and become mush).
- Prepare the cut-up Portuguese Sausage by frying them until slightly browned, then place on paper towel to drain oil…
- Notice the rich brown color and the porky aroma! Fish out the now-tender ham hocks and place them on a cutting board, let them cool, then remove the meat from bone with a fork and knife and discard the bone…
- Now you begin throwing everything else into the pot of what you have now is essentially ham hock stock, enhanced by the bay leaves and coriander.
- Add the pulled ham hock meat (including the fat if you like it even more decadently tasty), kidney beans, chouriço, uncooked macaroni, potatoes, chopped onions, carrots, crushed garlic, the other bay leaf and stewed tomatoes (don’t add the tomato paste yet), then add enough water to cover, and let it simmer for about another hour, stirring occasionally.
- Finish it by stirring in the tomato paste.
- Adjust with salt and pepper to taste, then ring the bell for dinner and enjoy!
- Garnish each bowl with a sprig of coriander or parsley and serve with your favorite bread.
By Pomai (tastyislandhawaii.com)
Nutritional Facts (Per Serving)
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Reviews (7)
That is not true at all, cilantro is used in many Portuguese dishes, specially soups, yes many people choose parsley over cilantro, but is not to say that cilantro is not used in Portuguese cuisine.