Portuguese Sausage and Bean Stew

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 14 hr 10 min
Prep: 10 min
Inactive Prep: 12 hr
Cook: 2 hr
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 4 cups water
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons honey
  • 1 tablespoon sweet paprika
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 medium bay leaf
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Directions

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. Drain and set aside. If using canned beans, drain and rinse.

Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.

Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.

Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. 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. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

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4

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  • on February 05, 2012

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    This was another fun dish to make. I agree with below but as Aida said in her show add a little more spice to your taste. I add more spice. It was great both times I have made it and it freezes beautifully. Thanks again Aida.

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  • on January 29, 2012

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    Good but needed more spice. Other than the hot from the Chorizo it lacked flavor.

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