"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Portuguese Beans Recipe

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This recipe for Portuguese Beans, by , is from Our Family Cookbook "Kopecki Favorites!", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb pinto or kidney beans
2-3 slice of bacon or 2 long linguesa links
1 large onion
3-5 cloves of garlic
1 tsp cinnamon
1/2 tsp cumin
1/4 tsp cloves
1/4 tsp Allspice
1 can diced tomatoes
1 can tomato sauce
1 small can tomato paste
salt to taste
water

Directions:
Directions:
Pour 1 pound of pinto or kidney beans into a bowl and pick out any stones you find. Cover with cold water and soak overnight.
Next morning, rinse the beans and cover with cold water in a large pot and put on the stove on medium heat. Bring to a boil and then simmer.

While beans are simmering:

Cut up 2 or 3 slices of bacon into 1" slices, fry in skillet until crispy. Remove the bacon and add 1 chopped onion and 3 cloves minced garlic. Fry until soft, not crispy, then add bacon back into the skillet. Add spices and tomato products to the skillet and bring to a boil.

Drain the beans, but keep the water. Pour the sauce into the beans and rinse the skillet with bean water back into the bean pot. Simmer beans covered until they are soft.

You can put everything in a crock pot in the morning for your evening meal. (Cook bacon first)

Once the beans are done, salt to taste, which really brings out the flavor. Adding salt to cooking beans makes them tough, so add the salt at the end. Be generous - these beans like salt!

 

 

 

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