feijao – Tia Maria's Blog

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February 21, 2021

Chourico and Red Bean Portuguese Chili

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Watch video recipe here:

My family calls this dish Portuguese Chili. It’s easily made with the basic ingredients that you’ll find in a typical Portuguese home cook’s pantry. This is one of those; “better the next day” recipes so make a double batch for the next day.

It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.

By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!

Portuguese Chili – Serves 4-6

Ingredients:

1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )

2 to 3 large cans of cooked red kidney beans

1 small onion (diced)

2 garlic cloves (diced)

1 bay leaf

1 teaspoon paprika

1 to 2 teaspoons Piri Piri sauce or hot Sauce (optional for added spice)

1/4 cup water

1/2 cup red wine

1 cup crushed red tomatoes

2 teaspoons olive oil

2 teaspoons parsley flakes (for garnish)

Instructions:

In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.

I wish you could smell the aroma right now! It’s amazing!

To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.

Remove Bay Leaf before serving. Store in the refrigerator.

Main Dish / Photo Gallery / Recipes

November 9, 2016

Crock Pot Feijoada à Transmontana

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.

Serve with white rice.

Photo Gallery / Recipes / soup

September 6, 2016

Sopa de FeijãoVerde da Horta – Garden Green Bean Soup

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.

Photo Gallery / Recipes / soup / Soups

November 14, 2015

White Minestrone with Turnip Soup – Sopa de Nabo com Feijão Branco

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.