Bean Stew/Feijão Guisado
There are numerous ways around this dish and they range from full feijoada (a rich bean and vegetable stew will lots of cured and fresh meats) to the simple boiled beans. This recipe is somewhere in between and is ideal as an accompaniment for grilled meats. You can adjust the chilli content to your taste though the dish is not supposed to be spicy. The dish should reach an almost creamy texture with a rich deep taste.
Serves four as a side dish. You can boil 1 Kg of beans and freeze the rest with some of the cooking water.
250gr pinto beans
1 “cloved onion”
1 cup of diced smoked bacon (pancetta, toucinho) or chouriço
4 tbsp olive oil
1 finely chopped onion
4 cloves of garlic, finely chopped
1 cup of finely chopped parsley
1 tbsp sweet paprika
4 bay leaves
1 tsp crushed dried red chillies
1 chunk of smoked ham fat (parma, serrano, iberico…)
1. Soak the beans overnight and boil in plenty fresh salted water with 1 onion pierced with cloves. This should take about 40 minutes in medium heat (keep testing: beans should be soft but should keep their shape and texture). Keep the cooking water for later.
2. In a large pot fry the onions, crushed chillies, ham fat in olive oil until the onion is translucent. Add the diced smoked bacon or chouriço and cook until the fat is rendered.
3. Add garlic, parsley, bayleaves, cook for another couple of minutes and then add the paprika.
4. Add the beans plus enough cooking water to cover them and cook over low heat for 45 minutes. Check quantity of liquid (wet but not soupy) and salt.