portuguese

An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking. They are so delicious! This makes the house smell so good! Can easily be prepared vegetarian.

Azore-Style Feijos (Beans)

pink beans, picked over and soaked

water

yellow onion, chopped

garlic

cinnamon

cumin powder

coriander seed

-6 whole cloves

allspice

bay leaves

tomatoes

salt and pepper

*NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian &quot;soyrizo&quot;, etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.

For additional flavor, I usually dry roast  the spices in a castiron skillet.

Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.

In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.

If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.

Adjust seasoning before serving. Now season with salt.

Remove whole cloves, cinnamon stick and whole allspice.

Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

The ingredients are perfect! Although, I would add a teaspoon or more of Portuguese piri-piri sauce and a bit of sweet paprika. The recipe is definitely authentic to Portuguese Azorean cooking style. It's all about the spices because they give a lot of taste and aroma.

Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat just half an hour later. Oh, and it's all made in a single pot, too. And did I mention delicious? It's delicious.

Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe

unsalted butter

onion

salt and black pepper

(90 milliliters) extra-virgin olive oil

(1.4L) homemade

curly

(340 grams) cooked linguiça

chives,

Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.

Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.

Having been on a lengthy online search twice for this recipe, I decided to post it so it would be easier to find.  Dobrada is described as:  &quot;a Portuguese tripe dish usually served with white butter beans and chouri&ccedil;o&quot; or &quot;a stew of tripe, beans, carrots, chorizo and other ingredients served with rice.&quot; 
I've not made this recipe and am not likely to do so....  so prep times are wild guess-timates.  
Recipe from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=238966 and originally titled: Spanish Tripe Stew with Chick Peas, Chorizo and Paprika

Dobrada (Tripe Stew)

garbanzo beans

lb boneless pork, cut into small dice

tripe (One 4x8-inch piece of tripe

salt,

pepper,

flour

olive oil

onion,

garlic cloves,

white wine

(28 ounce) can tomatoes with juice (including liquid, crushing the tomatoes by hand)

spanish hot paprika

lb whole chorizo sausage

Salt and pepper the tripe and pork and toss them with the flour.

Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.

Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.

Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.

After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.

Remove the chorizo and slice it. Return it to the pot and serve.

Check out this recipe for homemade Portuguese egg tarts, also known as pastel de nata. You can make the creamy, custardy treat with an earth-shattering crust in a muffin pan! 

Portuguese Egg Tarts

salt

all-purpose flour,

½ cup (1 stick) unsalted butter, softened

lemon

cinnamon stick

sugar

all-purpose flour

whole milk, divided

vanilla extract

candy thermometer

Part of the joy of eating these tarts comes from the contrast of the crunchy crust with the soft custardy filling. Making the custard is easy; the crust is more of a commitment involving rolling, buttering, folding, and repeating. If you want a shortcut, start with store-bought puff pastry, roll out to a 12" square about ⅛" thick, roll into a tightly spiraled log, and follow the instructions for slicing and pressing into the muffin tin cups. And you can read more about the globe-spanning history of Portuguese egg tarts here.

Bon Appétit

Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms. Knead until dough is elastic but still very sticky, about 5 minutes (alternatively, beat on medium speed in a stand mixer fitted with the paddle attachment until dough pulls away from sides of bowl, about 3 minutes). Wrap in plastic and let sit 30 minutes to relax gluten.

Make sure your butter is softened to the consistency of sour cream (you can put it in a bowl and give it a stir). Generously flour (really, use a lot of flour) a clean work surface. Place dough on surface and dust with flour; lightly coat rolling pin with flour. Roll dough out to a 12" square (it will be quite thin), flouring surface as needed to prevent dough from sticking.

Brush excess flour off dough. Imagine dough is made up of 3 equal columns. Using a small rubber spatula, spread 2½ Tbsp. butter over the left and center columns, leaving a ½" border around the edges (it should look like a slice of toast that’s been buttered on the left two-thirds). Lift up the right, unbuttered column and fold it over the middle column, then fold the far left column over the middle, as though you were folding a letter into thirds. Rotate dough 90° counterclockwise; the sides and top edge will be open.

Generously flour work surface and dough. Roll out again to a 12" square. Repeat buttering and folding process. Again rotate folded dough 90° counterclockwise, flouring surface as needed. Roll dough out a third time to a 12" square (it’s worth it; we promise!). Spread remaining butter over surface of dough, leaving a ½" border. Starting with the long side closest to you, tease up edge of dough with a bench scraper and tightly roll it away from you into a log, brushing excess flour from the underside as you go. This dough is very forgiving—if there are any small holes, don't worry about it. When you get to the end, wet edge of dough just before you roll it so that it sticks. Trim both ends to clean up the edges, cut log in half crosswise, then wrap both pieces in plastic wrap (you should have two 6" logs). Chill 1 log at least 3 hours; transfer remaining log to freezer for another use (this amount of dough makes enough for 24 tarts; freeze the extras for your future crispy tart needs).

Do Ahead: Dough can be made 1 day ahead; keep chilled, or freeze up to 3 months.

Peel zest from one half of lemon into wide strips with a vegetable peeler, leaving white pith behind; set aside. Bring cinnamon, sugar, and ¼ cup water to a boil in a small saucepan fitted with candy thermometer over medium-high heat. Cook, swirling pan occasionally, until thermometer registers 225°. Remove from heat and stir in reserved lemon peel. Let sugar syrup sit 30 minutes.

Position a rack in top third of oven; preheat to 500°. Place a rimmed baking sheet in oven to heat.

Whisk flour, salt, and ½ cup milk in a medium bowl until combined and no lumps remain. Heat remaining 1 cup milk in a large saucepan over medium-high until it begins to boil, about 5 minutes. Remove from heat and whisk into flour mixture. Return mixture to saucepan over medium heat and cook, stirring occasionally, until thick, creamy, and smooth, about 5 minutes.

Strain sugar syrup through a fine-mesh sieve into hot milk mixture and whisk to combine. Whisk in egg yolks and vanilla.

Cut chilled dough crosswise into twelve ½"-thick slices. Place 8 slices on a plate and chill; place remaining 4 dough slices in 4 cups of a standard 12-cup muffin pan. Using your thumb, firmly press the center each piece against bottom of cup, forming a wall of dough around your thumb. Using your thumbs and fingers, press edges of dough against sides of cup, turning pan as you go, until dough  comes halfway up sides of cup and is about 1/16" thick (or as thin as you can get it). Repeat twice more with remaining dough slices.

Fill each pastry shell with about 2 Tbsp. filling (it should come about three-fourths of the way up the sides). Try not to get any on the pan itself; it may burn and stick during baking.

Carefully place muffin pan on heated baking sheet in oven and bake tarts until custard is slightly puffed and browned in spots, and crust is golden brown and bubbles of melted butter are popping around it, 14–16 minutes. Let cool 10 minutes in pan, then carefully transfer each tart to a wire rack with an offset spatula. Let cool 20 minutes before serving.

This Pão de Deus (Portuguese bread) which means bread of God, will not disappoint you. So fluffy and soft in the inside and with a crunchy coconut crust.

Pão de Deus (Portuguese bread)

milk ((120 g))

dry yeast ((7 g))

eggs

lemon zest

all-purpose flour ((450 g))

sugar ((80 g))

butter

coconut ((150 g))

+ 1 tablespoon of sugar ((110 g))

icing sugar

In a large bowl, add milk, 2 tablespoons sugar, water, and yeast. Mix and let stand for 5 minutes. Add eggs, rum, vanilla, the rest of the sugar 1/4 cup, and lemon zest to this.

Using an electric mixer, beat the liquid mixture for 3 minutes plus one cup of flour. Add the rest of the flour and salt. Mix with a wooden, and put the dough on a flat surface and start kneading.

Add the butter and continue kneading. Knead for 10 minutes. Grease a large bowl and put the dough. Cover with a cloth and let rest for 1 hour (if it is summer) or 1 hour and 45 minutes (in the winter).

While the dough is resting, in a medium bowl mix all the ingredients for the coconut crust.

Divide the dough into 10 equal portions, about 90 g each, and form round buns. Put them in a greased tray and brush with the beaten egg. Let stand for 45 minutes. Heat the oven to 180 C / 350 F.

Add the coconut crust on top of each bread, being careful not to flatten the rolls.

Bake for 25 to 30 minutes or until golden brown.

Allow to cool completely before sprinkling with icing sugar.

Adapted from one of my favorite cookbooks, The Bread Baker's Apprentice (by Peter Reinhart), this recipe makes lovely sweet, light loaves. Prep time includes time for fermentation and proofing of the sponge and the dough. This bread will start browning rather quickly, due to the high sugar content, but don't be alarmed - it will get even darker as the center catches up with the outside, and the final color will be a rich mahogany brown.

Portuguese Sweet Bread

bread flour (unbleached, 2.25 ounces)

sugar (.5 ounce)

instant yeast (.25 ounce)

water,

sugar (3 ounces)

salt (.25 ounce)

milk (1.25 ounces)

unsalted butter,

vegetable shortening (1 ounce)

eggs (3.3 ounces)

lemon extract (.17 ounce)

orange extract (.17 ounce)

vanilla extract (.17 ounce)

bread flour (unbleached,13.5 ounces)

approx water, at room temperature (3 ounces)

egg, whisked

water, until frothy

To make the sponge, stir together flour, sugar, and yeast in a small bowl. Add the water and stir until all ingredients are hydrated and make a smooth batter. Cover with plastic wrap and ferment at room temperature for 60-90 minutes, or until the sponge gets foamy and seems on the verge of collapse.

To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer, which is what I use). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook) and mix in the sponge and flour (I wait to change out the attachments until most of the ingredients are mixed, as it seems I have a problem getting the dough to grab onto the hook if I switch too early). Add the water, as needed, to make a very soft dough (more than likely you will not need the full amount of water, but it can vary due to factors such as the moisture content and protein percentage of your flour). The finished dough should be very supple and soft, easy to knead, and not wet or sticky. To achieve this will take 10-12 minutes with the mixer and close to 15 minutes by hand, as dough with high amounts of fat and sugar usually takes longer to knead because the gluten requires longer to set up. The finished dough should pass the windowpane test (see note below if you are unsure what this is) and register 77F to 81&deg;F Lightly oil a large bowl, put the dough in the bowl, rolling it around to coat with oil. Cover with plastic wrap.

Ferment at room temperature until dough doubles in size, around 2 hours.

Remove dough from bowl, divide in 2 equal pieces, and form each into a boule. Lightly oil two 9-inch pie pans and place a boule, seam side down, in each pan. Mist with spray oil and loosely cover with plastic wrap.

Proof at room temerature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size. (If you want to bake only 1 of the loaves, you can retard the second in the refrigerator for 1 day, but it will take 4 to 5 hours to proof after it come out of the refrigerator.).

Very gently brush the loaves with the egg wash. Preheat the oven to 350F with the oven rack on the middle shelf.

Bake the loaves for 50 to 60 minutes, or until they register 190F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. The dough will brown rather quickly (please see intro), long before it is done. When done, the loaves will be a rich mahogany brown.

Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

*Windowpane Test: Cut off a small piece of dough and gently stretch, pulling and turning it to see if it will hold a paper-thin, translucent membrane. It it falls apart before it make this windowpane, continue to knead for another minute or two and test again.

I got 16 moist, delicious buns to use with pulled pork.  Baked at 350 deg. for 20 min.

This recipe has you cook the meat before browning it. Be sure to allow 5 days for the meat to marinate before you begin making this popular dish from the Island of Madeira, Portugal.

Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos)

picnic pork shoulder,

white wine, 1 part

cider vinegar, 2 parts

marjoram

red chilies, torn apart (cayenne)

With a sharp knife, debone and remove all of the rind from the meat,

leaving the white fat, and discarding the rind. Cut into chunks.

Combine the pork, wine, vinegar,  garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.

Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.

Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.

Arrange the bread on a serving platter, top with the meat.

Can be re-heated in a frying pan for breakfast!

This recipe is not authentic. Pork Picnic Shoulder Roast is used for this traditional recipe.
It has a thick rind and a large bone. Your butcher can get it for you easily. 
Only ingredients needed are pork, wine, vinegar, salt, red cayenne peppers, garlic, little marjoram and bread.

Make and share this Portuguese Pork Tenderloin recipe from Food.com.

Portuguese Pork Tenderloin

lb pork tenderloin,

pepper

paprika

onion, sliced

lb mushroom, sliced

dry white wine

rosemary

lemon juice

fresh parsley, chopped

Season flour with salt, pepper and paprika.

Cover and cook over low heat for 45 to 60 minutes, or until done.

Add lemon juice and parsley just before serving.

A beautiful recipe that brought back fond memories of last year's summer vacation. This recipe is proof that a dish doesn't have to be fancy to be good.  I served it with a side of boiled potatoes and green beans, since that is probably how they would serve it in Portugal.  We will definitely be enjoying this dish again.  Thanks for sharing!

Healthy roast vegetables and cajun spiced chicken make this the perfect low-fat burger.

Chicken and grilled vegetable burgers

(about 500 grams) single chicken breast fillets, coarsely chopped

(1 cup) fresh breadcrumbs (made from day-old bread)

egg, lightly whisked

Cajun seasoning

garlic cloves, crushed

tbsp finely chopped fresh oregano

tsp finely chopped fresh thyme

red capsicums, quartered, deseeded

Olive oil,

(about 600 grams) eggplant, sliced crossways

bread

(1/3 cup) reduced-fat hummus

mixed green salad leaves

Vegan Portuguese Bacalhau! A quick and easy version of the traditional cod stew without the long preparation. Yes please!

Vegan Portuguese Bacalhau - A Quick And Easy Take

796 milliliters hearts of palm (1 large or 2 smaller cans)

seaweed snack sheets

tsp paprika (we use smoked paprika!)

red bell pepper, sliced thin*

yellow onion, sliced thin*

– 5 yellow flesh potatoes, sliced thin*

garlic,

vegetable broth

375 ml pitted black olives*

bread crumbs

Salt and pepper

You can make this recipe in a pot on the stovetop or bake it in a casserole dish in the oven.

If baking, preheat your oven to 375 degrees F.

Drain hearts of palm and roughly cut into large chunks. Place in a bowl and carefully toss with ½ -1 tsp paprika and finely chopped or crumbled seaweed paper. Let that sit while you prepare your veggies.

Peel and slice your onion into rings. Thinly slice your potatoes (there’s no need to peel them if you are using yellow potatoes but if you have russet or a thicker skinned potato, take the time to peel them). The thinner the potato is sliced the quicker it will cook through. Slice your peppers and tomatoes. 

Using either the stovetop or oven method, cover the bottom of your pot or casserole dish with olive oil and put a layer of onion down first to prevent sticking. Then a layer of tomato, then potato, then peppers, then hearts of palm. Sprinkle with garlic, salt, pepper, and paprika. Depending on how much room you have in your pot or dish, repeat the layers as needed. 

When you’re done layering, pour ¼ cup or so of broth over the dish, then drizzle with olive oil.

If using a pot, cook over medium heat (adding more broth as needed if your veggies don’t release enough liquid) for 25-30 minutes until the potatoes are fork tender. For the oven method, bake for 30 minutes at 375 degrees F then add olives and breadcrumbs and raise the oven temp to 425 degrees F for another 10 minutes. If your potato slices are a little thicker and taking longer to cook you can try covering the dish with foil or another baking sheet to help the potatoes steam. 

To serve: garnish with parsley (and olives and breadcrumbs for the stovetop method). Gently scoop into plates and enjoy with fresh bread! Leftovers last 3-4 days in the fridge.

https://www.youtube.com/watch?v=W_nn7x8aRv0

This quick, easy, and super tasty version of Portuguese Bacalhau (cod stew) makes enjoying this Portuguese classic that much easier! Cut the prep time from 24 hours to 15 minutes with one pantry friendly swap!

Recipe Links:
Portuguese Bacalhau: https://tastythriftytimely.com/portuguese-bacalhau-quick-easy/
Pantry Tips: https://tastythriftytimely.com/pantry-tips-to-get-you-cooking/
Nearly Free Vegetable Broth: https://tastythriftytimely.com/how-to-make-vegetable-broth/

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

Follow us on Instagram for more new recipes every week and tag us so we can see your tasty creations! https://www.instagram.com/tastythriftytimely/

Key Moments: 
0:00 Introduction
0:37 What Is Portuguese Bacalhau?
1:14 Preparing Bacalhau With Codfish vs. Our Tasty, Thrifty, Timely Swap
1:34 What Is Hearts of Palm And How To Cook With It?
2:27 How To Prepare Our Version Of Portuguese Bacalhau 
3:38 How To Layer Our Version Of Portuguese Bacalhau
4:44 Cooking Times For Stovetop And Baking Methods
5:01 Adding The Olives And Breadcrumbs - Baked Method
5:29 How To Tell When It's Done And Garnishing The Stovetop Method
6:21 Servings And Recipe Cost

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Top 36 portuguese recipes from across the web

The most viewed portuguese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Caldo Verde (Portuguese Potato and ...

Dobrada (Tripe Stew)

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Portuguese Pork Tenderloin

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Vegan Portuguese Bacalhau - A Quick...

Vegan Portuguese Bacalhau - A Quick...

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Piri-Piri Chicken

Piri-piri sauce

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Portuguese Custard Tarts recipe

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Top 36 portuguese recipes from across the web

The most viewed portuguese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Azore-Style Feijos (Beans)

Caldo Verde (Portuguese Potato and ...

Dobrada (Tripe Stew)

Portuguese Egg Tarts

Pão de Deus (Portuguese bread)

Portuguese Sweet Bread

Portuguese Pork With Wine and Garli...

Portuguese Pork Tenderloin

Chicken and grilled vegetable burge...

Vegan Portuguese Bacalhau - A Quick...

Vegan Portuguese Bacalhau - A Quick...

Lamb espetadas

Empadas de galinha (Chicken pastrie...

Portuguese chicken burger

Carne Vinha d' Alhos (Pork Marinate...

Shrimp Mozambique | New Bedford, MA

Papo Secos (Portuguese Crusty Rolls...

Portuguese Coconut Custard Tarts -...

SALTED COD: legend and how to prepa...

Punched Potatoes | Batatas a Murro

Portuguese Bread Soup with Poached ...

Portuguese Salad

Portuguese-style BBQ lamb cutlets

Traditional Portuguese Bifana

Portuguese Seafood Cataplana

Piri piri chicken

Portuguese-style spatchcock

Portuguese chicken wraps

Portuguese-style roast chicken piec...

Baked Portuguese Coconut Chicken 焗葡...

Portuguese Chicken Burger recipe

Piri-Piri Chicken

Piri-piri sauce

Portuguese Creme Caramel recipe

Portuguese Custard Tarts recipe

Portuguese chicken skewers with pot...

The most viewed portuguese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine