Saturday, January 24, 2015

Recipe | Portuguese Beans

Today's recipe holds a very special spot in my heart. Portuguese Beans was a staple dish from my grandmother's kitchen in my youngster years, a comforting meal that was always paired with steamed rice and fresh french bread. My grandfather always swirled ketchup and Tabasco sauce on top, which is the way I still eat it today, but for someone like my Boyfriend who doesn't care for Tabasco sauce, it tastes just as delicious with Sriracha sauce. This is a slow cooking dish, the longer the better.

1.5 hours | 8 servings

1 lb (or 3 cups) of dry kidney beans
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon ground cloves
8 oz can tomato sauce
6 oz can tomato paste
1 large onion
2 linguica sausages
1 lb bacon
*optional* cream of tartar for sauce thickening

- rinse the kidney beans thoroughly, remove any pebbles or rocks
- put beans in a large stock pot, fill with water to cover the beans by two inches
- bring to a boil, reduce to a simmer, add cumin, allspice, and cloves to season - cover and cook until beans are tender (approx 30 mins)
- thinly slice the linguica sausages, chop the bacon to one inch sections, add to the pot and mix well, cover and simmer until meats are cooked (approx 30 mins)
- add tomato sauce and paste, diced onions to the pot, mix well, cover and simmer until onions are thoroughly translucent and cooked (approx 40 mins)
- the sauce should be similar to a thin gravy, add a pinch of cream of tartar to thicken if needed

Sides: steamed white rice, biscuits or french bread