Portuguese Sausage And Bean Stew
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
75
Spice
60
Sweetness
30
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Dried Kidney Beans1 large
Yellow Onion (roughly chopped)4 medium
Garlic Cloves (thinly sliced)1 cup
Tomato Paste4 cups
Water2 tbsps
Honey1 tbsp
Sweet Paprika1 medium
Bay LeafDirections:
1
If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight
2
Drain and set aside
3
If using canned beans, drain and rinse
4
Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes
5
Remove the bacon and set aside
6
Discard all but 1 tablespoon of the fat and return the skillet to the stovetop
7
Add the sausage and cook until browned
8
With a slotted spoon, remove the sausage to a bowl and reserve
9
Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat
10
When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes
11
Stir in the tomato paste and cook until fragrant, about 30 seconds
12
Add the potatoes and stir to coat in the tomato paste
13
Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat
14
Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours
15
Crumble the bacon into beans, and season with additional salt, if needed
16
Remove the bay leaf, transfer the beans to a serving bowl and serve