Thursday, November 11, 2010

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


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


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.


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

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