Feijao Assado (Portuguese Baked Beans)

Cooking dry beans can be such a pain sometimes, but this recipe is worth the work. These baked beans are like nothing you've had before. They are fantastic and go well with a lot of Portuguese meals, as well as any other time you'd like some great, baked beans. They end up a lot more like Mexican refried beans, just so you know. --Mark

Ingredients:

1 lb dry red kidney beans

1 onion, chopped

garlic, minced

crushed red pepper

3 T olive oil

salt and pepper

1 can crushed tomatoes

Instructions:

Soak beans overnight. Drain beans. Put in a pot with all the ingredients and mix well. Cook over low heat until tender, probably for 1-2 hours. Add water as necessary until beans are very tender. Remove beans with a slotted spoon and place in a roasting pan with about 2 cups of the broth. Mash them well. Bake at 350 for about 45 minutes, or until done. Stir frequently.

Notes:

The broth from the pot can be saved to make soup. Also, you can top the beans with bacon if desired.