FEIJAO A PORTUGUESA (Portuguese bean stew, for six)

1 pound dried navy or Great Northern beans, picked over

1 pound sliced bacon

1 large onion, chopped

3 garlic cloves, minced

4 to 5 cups water

one 6 ounce can tomato paste

1 pound Portuguese chouri*o or Spanish chorizo (cured spicy pork sausage), cut into ¼ inch thick slices

½ teaspoon dried hot red pepper flakes, or to taste

1 tablespoon paprika


1.  Soak beans in cold water to cover by 2 inches 8 hours.

2.  Cook bacon in a 4 to 6 quart heavy pot until crisp.  Transfer to paper towels to drain.  Spoon off (and discard) all but about 3 tablespoons fat in pot.  Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes.  Add garlic and cook, stirring, until it begins to turn golden.

3.  Drain beans and add to onion mixture with remaining ingredients (except bacon).  Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1-½ hours.  (Older beans will take longer to cook and require more water during cooking.)  Crumble bacon into beans and season with salt and pepper before serving.

from Gourmet Magazine, December, 2000

Leave a Reply