Portuguese Style Beans
Savor the hearty and rustic flavors of Portuguese cuisine with this Portuguese Style Beans recipe, a comforting dish that combines tender white beans, smoky chorizo, and a rich tomato-based broth infused with paprika and aromatic bay leaf. Perfectly simmered to creamy perfection, this dish is a celebration of bold, earthy flavors enhanced by a splash of red wine vinegar for balance and fresh parsley for a vibrant finish. Easy to customize with chicken or vegetable stock, it's a versatile recipe that pairs beautifully with crusty bread or over steamed rice. Ideal for cozy family dinners or meal prepping, this slow-cooked classic is both nutritious and deeply satisfying. Keywords: Portuguese beans, chorizo recipes, hearty bean stew, comfort food, one-pot meals.
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Recipe Information
Ingredients
- 2 cups dried white beans or navy beans
- 2 tablespoons olive oil
- 8 ounces chorizo sausage, sliced into rounds
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 2 teaspoons paprika
- 1 whole bay leaf
- 4 cups chicken or vegetable stock
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Rinse the dried beans under cold water and place them in a large bowl. Cover with water and soak overnight, or for at least 8 hours.
Drain the soaked beans and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo slices and cook until browned, about 5 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor, then add the canned diced tomatoes, paprika, and bay leaf. Stir well.
Return the beans to the pot and pour in the chicken or vegetable stock. Bring the mixture to a boil, then lower the heat to a gentle simmer.
Cover the pot partially with a lid and cook for about 90 minutes, or until the beans are tender. Stir occasionally and add more stock or water if the mixture becomes too thick.
Once the beans are tender, stir in the cooked chorizo, red wine vinegar, salt, and black pepper. Simmer for an additional 10 minutes to let the flavors blend.
Remove the bay leaf, taste, and adjust seasoning if necessary.
Garnish with fresh parsley before serving. Serve with crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.1 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
