Ingredients:
2 cans of either chick peas or black eyed peas or combine both
4 to 6 boiled eggs (quartered)
1/4 to 1/2 cup olive oil
1/8 cup white wine vinegar
salt and pepper to taste
2 to 3 tablespoons chopped parsley (for garnish)
Feijoada originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.
During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.
This dish is great served with classic Portuguese rice recipe and Portuguese Bread.
This was the first time I made this recipe in the crock pot and I was so happy with the results that I will be making it this way from now on. The stew cooks itself and the meats come out moist and juicy.
Ingredients:
Need 1 large 6 quart crock pot
1 lb baby back ribs (cut into small riblets)
1 lb chourico sausage (sliced into 1 inch slices)
1 lb blood sausage (cut into(if desired)
1 lb presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips
1 lb pig hocks or knuckles, pig ears etc. (optional)
1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)
2 carrots (sliced)
1 large onion finely chopped
2 large cloves garlic chopped
1/4 cup olive oil
2 bay leaves
1 teaspoon salt
2 or 3 large 32 oz cans cooked kidney beans
1 medium ripe crushed tomato
2 cups of chicken or vegetable broth
Preparation:
Day before salt the ribs and pig hocks or knuckles with 2 tablespoons of coarse salt. Leave overnight in the refrigerator to marinate. Note: You can leave the pork in salt for 3 days before cooking.
When ready to cook saute the onions, garlic and bay leaf with olive oil in a heavy saucepan for about 3 minutes. 
Add the meats to the onion and brown on all sides.
Turn crock on high. Begin layering; onion mix, the meats, carrots, ham
Add the cans of beans.
Add the broth and tomato.
Top with the cabbage.
Be sure the lid covers the cabbage. Set the timer for 8 hours on high.
After 4 hours stir gently and lower heat to low. 
After a few hours check the ribs and pork for doneness. The meat should fall off the bone but intact. The longer it cooks the more flavor it gets. You may need to cook the stew longer or it may be cooked depending on the heat of your crock pot.
The cool weather is here. Let the soup cooking start. This soup is a bowl of healthy eating. Just serve with some crusty bread and dinner is served!
Ingredients:
2 pounds garden green beans (cut into 1 inch pieces)
2 large carrots (chopped)
1 large carrot (sliced)
1 large onion (minced)
1 clove garlic (minced)
1 large chopped tomato (seeded and skinned)
2 cups elbow macaroni (uncooked)
4 cups chicken or vegetable broth
4 cups water
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
2 large sprigs parsley (chopped)
1/4 cup olive oil
Preparation:
Saute onions, garlic and bay leaf in olive oil for few minutes. Add the tomato and chopped carrots and cook for about 3 minutes stirring often.
Add the all of the remaining ingredients except pasta sliced carrots and parsley. Bring to a boil and cook for about 5 minutes. Add the macaroni and sliced carrots and cook on medium for about 15 – 20 minutes until pasta is cooked.
Taste the soup for saltiness and add more if desired. Take soup off heat and let it sit to thicken. Add more broth if you like your soup thinner. Garnish with parsley and a little drizzle of olive oil.
Your family will love this Mexican Lasagna. You’ll love that’s its easy to make and it tastes better the next day!
8 – 10 Burrito shells
Meat filling:
1 pound of ground beef or turkey
1 tablespoon olive oil
1 large onion (minced)
2 cloves garlic (minced)
1/2 cup of jarred roasted red peppers (diced)
1 cup chopped tomatoes
1/2 cup salsa (any flavor)
salt and pepper to taste
Bean filling:
1 32 oz can of black beans
1/2 cup salsa (any flavor))
Layers:
1 (8oz) package shredded cheddar cheese
1 cup sour cream
1 cup salsa (any flavor)
Hot sauce to taste
Cilantro or parsley for garnish
Note: You can also add some cooked rice to the bean layer.
Preparation:
Make meat filling by sauteing the onion and garlic in olive oil until golden. Add the meat and brown. Add salt and pepper. Add the rest of the ingredients and cook for about 10-15 minutes until thickened. Set aside until ready to assemble.
Place the beans in a saucepan and add the salsa. Cook and stir often until the beans thicken. Set aside.
Begin layering the lasagna. First coat the bottom of deep dish with a little sauce. Place 2 or 3 burritos on the bottom followed by 1/3 of the sauce. Spread with 2 oz. of cheese. Add a layer of shells, then the beans. Top the beans with 2 oz. of the cheese and spread a few tablespoons of sour cream and salsa on top. Continue layering followed by a final layer of shells with a little sauce on top. Cover with cheese. Cook for about 30 minutes at 350 degrees F. Note: If you like it spicy add a few drops of hot sauce into each layer.
Cool slightly before cutting so it doesn’t fall apart. Garnish with sour cream, hot sauce and cilantro when serving if desired.
Let cool and store in refrigerator. It tastes better the next day! YUM!!
This White Minestrone Soup is a bowl of comfort on a cold winter day. Serve the soup with crusty bread and dinner is served!
If you’re not a fan of turnips, you can substitute with squash or add more carrots.
If serving the soup the next day and you find the soup has thickened, simply add a little boiling water to thin it out.
Ingredients:
1 large onion (finely chopped)
2 stalks celery (finely chopped)
1 bay leaf
2 tablespoons olive oil
2 large carrots (diced)
1 small 2 inch piece of presunto (Portuguese prosciutto) or pancetta
1 large turnip (chopped)
4 cups of chicken broth
4 cups of water or more
2 cups cabbage (finely shredded)
1 – 28 ounce can white cannelloni beans
8 ounces of elbow macaroni
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon parsley (finely minced)
Olive oil for garnish
Preparation:
In a heavy soup pan, saute the onion, celery, presunto and bay leaf in the olive oil for a few minutes for the flavors to incorporate.
Add the turnip, water, broth and salt. Let come to a boil and cook for about 15 – 20 minutes on medium heat until the turnip is tender.
Puree the soup with an immersion blender to your desired consistency. Add the pasta and carrots and cook for 10 minutes stirring once in a while as the soup thickens. Add the beans and let cook for 10 minutes stirring once in a while.
In a separate small pan cook the shredded cabbage in water for about 5 minutes until slightly tender but not overcooked.
Add the cabbage, parsley and pepper to the soup, stir well and taste for saltiness. Add more salt and pepper if desired.
Pour soup into bowls and garnish with a little olive oil.
When I owned ran my deli/coffee shop I made soups every day so I had to come up with new soups for a change to the menu. This Tortellini Minestrone Soup was one of my favorites to make because it was so simple, yet full of flavor. If you’re looking for a quick fix dinner on a cold day, you’ll just love how easy this is to make. It pairs perfectly with a grilled cheese sandwich or even a big slice of crusty bread! Enjoy!
Ingredients:
1/2 pound of fresh or frozen tortellini
1 28 -32 oz. can red kidney beans
1 16 oz can of chick peas
1 can chopped tomatoes
1 bay leaf
2 large carrots (sliced to 1/4 inch)
1 large celery stalk (diced)
1 medium onion (diced)
2 cloves garlic (diced)
2 tablespoons olive oil
4 cups chicken broth
4 cups of water
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon or more fresh chopped basil
1/2 teaspoon oregano
Parsley for garnish
Red pepper flakes for garnish
Preparation:
Saute the onion, garlic, celery, carrot, and bay leaf in the olive oil for about 5 minutes on medium heat. Add the broth, water, tomatoes and seasonings.
Let come to a boil and cook for 5 minutes longer. Add the beans, chick peas and tortellini. Let come to a boil, stir cover and let cook for about 15-20 minutes until tortellini is tender. Taste and add more seasoning if desired. Turn off heat until ready to serve. Add the parsley, red pepper flakes and more olive oil as garnish.
Nothing says fall like hearty soups made with a thick rich broth made with fall harvest vegetables. I used 3 different kinds of squash from my garden, but you can use whatever you prefer. My husband loves Pasta Fagioli soup, but I added extra flavor and richness with the squash. The soup is even better the next day so don’t be afraid to make this big pot of soup! The next day, just pick some crusty Portuguese bread or make your own Pao Milho – Corn Bread to go along with the soup and dinner is done! P.S. My husband loved it and so will your family! Enjoy the fall harvest!
Look at the beautiful fall colors in these squash
Ingredients:
Note: You may use the following squash or substitute with your favorite.
1 cup Butternut squash (peeled and chopped into 2 chunks)
1 cup Acorn squash (peeled and chopped into 2 chunks)
1 cup Delicata squash (peeled and chopped into 2 chunks)
1 32 oz can of small white cannelloni beans
8 oz (1/2 package) of elbow pasta
1 small onion (finely chopped)
1 stalk of celery (finely chopped)
3 cloves garlic (finely chopped)
3 carrots (cut into 1/4 inch slices)
1 small ripe tomato (seeded and chopped into small pieces)
5 cups or more of water (depending on how thick you want the broth)
3 cups of chicken or vegetable broth
1/2 teaspoon pepper
1 tablespoon salt
1/4 cup olive oil
1 tablespoon fresh parsley (finely chopped)
1 tablespoon fresh basil (finely chopped)
1 teaspoon piri piri or hot sauce
1 tablespoon shredded Parmesan or pecorino cheese
Olive oil for garnish
Preparation:
Place the onion, garlic, celery and olive oil in a large soup pan or dutch oven. Cook for a few minutes until the onion is translucent. Add the squash and tomato, salt and pepper and saute for about 5 minutes. Add the water and broth and let come to a boil. Cover the soup and let cook for about 10 minutes until the squash is tender. Remove from heat and puree vegetable with an immersion blender to your desired consistency. Return to stove and let come to boil. Add the pasta, beans and the carrots and let cook on medium heat for about 10 minutes until the pasta is almost fully cooked. Add the parsley, and basil, stir and taste. Add the piri piri sauce if desired and more salt and pepper if needed. Remove from heat until ready to serve. The soup will thicken the longer it sits. Add a drizzle of olive oil and a the shredded cheese into each bowl if desired when serving.
I’ve had many requests for this Fava recipe. Most of them have been from people who eat this dish at Portuguese festivals and want to make it at home. The dish is easy to make and if you prefer a vegetarian version of this recipe, simply leave out the meats and use vegetable broth.
Fava beans have been around since 6000 BC. They have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion, because they can overwinter and because as a legume, they fix nitrogen in the soil.
In ancient Greece and Rome, beans were used in voting; a white bean was used to cast a yes vote, and a black bean for no.credits: http://en.wikipedia.org/wiki/Vicia_faba
Ingredients:
2 pounds chouriço sausage (sliced)
2 (19 oz) cans cooked fava beans
1/2 pound of presunto (chopped into small chunks) optional
1/4 cup olive oil
3 large onions (chopped)
3 garlic cloves (finely minced)
1 bay leaf
2 tablespoons crushed red pepper paste
2 teaspoons paprika
1 teaspoon salt or more to taste
1/2 teaspoon pepper
1/4 cup tomato sauce
2 cups chicken stock
1/2 cup white wine
2 teaspoons parsley (finely minced for garnish)
Preparation:
In a heavy sauce pan, saute the onion, chourico and presunto in olive oil on medium heat for about 5 minutes. Add all the other ingredients and bring to a boil. Simmer for 15 minutes and add the fava beans. Cook on low heat for another 30 minutes stirring the pan often. Cook longer if you like the beans softer.
Serve with crusty bread for dipping.
Photos credit:
http://www.acarvalheira.com/
http://allrecipes.com/recipe/portuguese-favas/
http://chocolateamais.com/favas-guisadas-com-chourico-e-ovos-escalfados/
A fan from Portugal; Sofia Vieira-touristic Guide, who does cooking classes in Évora, Portugal with many North American tourists, sent me this recipe.
It’s a great quick salad for your meatless days, a quick lunch and even as a side dish. It’s protein packed and the beans are slow digesting carbs that are good for you!
“The Alentejo is a great place to eat. It was really poor that’s why people had to be creative and yes, there are lots of recipes from the convents and palaces, and also the adaptations of these recipes from the servants that worked for them. Bom Apetite.” She says!
Ingredients:
1 can of cooked black-eyed beans
1 can of Portuguese tuna or any good tuna packed in olive oil
1 small onion (finely minced)
2 cloves garlic ( finely minced)
Sea salt
Black pepper
1 tablespoon Olive oil or more to taste
2 teaspoons white wine vinegar or more to taste
Cilantro (finely chopped)
2 hard boiled eggs (optional)
Instructions:
Place the beans into a small bowl, add the onion and garlic and mix well. Add the flaked tuna, olive oil, vinegar, salt and pepper. Toss gently. Add Cilantro and toss. Add chopped hard boiled eggs if desired and stir into the salad.
Top image credit: https://whyiamnotskinny.wordpress.com
I made this soup with my leftover ham bone that I had frozen from Christmas. I always save any leftover ham for making soup, because it creates a rich flavorful broth, but you can substitute the bone with any meat bone, ham or even chicken. Making soup is pretty easy and allows you to be creative using your favorite vegetables and spices. In this recipe you can also substitute the white beans for any beans as well. Enjoy!
Ingredients:
1 Ham bone, or a small piece (1/2 pound of presunto cured pork)
6 cups of water
2 cups chicken broth
2 carrots (diced)
1 can or 2 cups of cooked cannelloni beans
1/2 pound of elbow pasta
2 tablespoons of olive oil
1 small onion (diced)
2 cloves garlic (diced)
1 bay leaf
1 teaspoon salt
Black pepper to taste
2 cups any green cabbage (rinsed and finely chopped)
Instructions:
In a large soup pan, saute the onion for about 1 minute. Add the ham bone, bay leaf, and garlic and saute for a few more minutes.
Add the water, broth and seasonings. Simmer for about 45 minutes. Add the carrots, beans, pasta and cabbage and cook for about 15 minutes.
Taste the soup for saltiness. If you find the soup too salty add more water. If you prefer a thicker broth, smash half of the beans with a fork and let the soup cook for a few minutes to thicken. Remove from heat and let sit until ready to serve. The soup will thicken the longer it sits.
When ready to serve, shred the ham or presunto into small pieces and place into the bowls.
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