Portuguese Spicy Bean Stew
A hearty and warm choice for those cold winter nights.
Ingredients
| ½ | medium |
onions
diced |
|
| 1 | clove |
garlic
diced |
|
| 1 | medium |
hot chili peppers
sliced with seeds |
* |
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
pimentos
paste, portuguese |
|
| 1 | each |
portuguese sausage
1 whole, smoked, spicy, and chopped |
* |
| 1.08 | litres |
kidney beans, canned
not drained, 2 cans |
* |
| 1 | tablespoon |
tomato paste
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | cube |
chicken broth
chicken flavor |
|
| 1 | teaspoon |
salt
|
Directions
In a large pot heat up olive oil on low/medium heat and then add onion, garlic and hot pepper, mix together and cook until onions are wilted/transparent.
Add pimento paste and stir/mix for one minute.
Add sausage for 3 minutes, stirring.
Empty cans of red kidney beans into pot then fill ¾ of a can with water and add to pot, stir.
Add tomato paste, hot sauce, knorr cube and salt.
Stir together and cook for 25 minutes on medium heat, stirring occasionally.
Note: You can use any hot sauce you like, the sausage should be smoked, you can get pimento paste at most portuguese or latino grocery stores, if not you can substitute with italian roasted red peppers in oil and make sure you process it in a blender/food processor before adding to recipe.
Nutrition Facts
Serving Size 25g (0.9 oz)
