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**Portuguese Beans/Feijao a Portuguesa**

Source of Recipe


Leite's Culinaria/copyright 1999-2002 David Leite & Leite Culinaria, Inc..






List of Ingredients



• 1 lb. dry navy, small California white or great northern beans, washed and sorted.
  
• 1/2 lb. bacon
  
• 1 large onion, chopped
  
• 3 cloves garlic, minced
  
• 1 (6oz.) can tomatoe paste
  
• 1 lb. Portuguese Chourice, cut into 1/4-inch slices
  
• 1/2 tsp. dried red pepper flakes, or more to taste
  
• 1 Tbsp. sweet paprika
  
• salt
  
• freshly ground pepper
  






Instructions



1. Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
   
   
2. Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
   
   
3. Pour off all but 2-3 Tbsp. of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
   
   
4. Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
   
   
5. Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
   
   
6. Just before serving, crumble bacon into beans and season with salt and pepper.
   
   






Final Comments


Do not use Mexican Chorizo. Chourice may be bought online@ www.linguicia.com; May do this recipe in a crockpot also, placing on low for several hours until beans tender.