Azorean Fried Beans / Acoreano Feijao Frito

I guess you could say that I'm a Portuguese mutt: half my relatives are from the Azores and the other half are from the continental part of Portugal.  The Azores and the continent are both part of Portugal, but they definitely have unique cultures. My mother is from the continent, but she took the fairly common Azorean dish of fried beans and adapted it. The result is this delicious recipe, the best of both Portuguese worlds. The best part is that these beans are very versatile. They are great served by themselves with a side of rice, or made into a sandwich (in a papo seco of course).






Azorean Fried Beans / Acoreano Feijao Frito
Ingredients

1 Portuguese chourico sausage
1 15.5 oz. can of cannellini beans
1/4 Vidalia onion, minced
1/8 tsp. garlic powder
1 packet of Goya Sazon con Azafran
1 tbsp. crushed red pepper
1 tbsp. olive oil
salt, to taste
parsley, chopped finely (optional)
Directions

1. Remove casing from the chourico. Boil the chourico until tender.

2. Dice the chourico.

3. Add the olive oil and onion to a frying pan. Cook over medium heat until the onions are translucent.

4. Add the chourico. Cook for another minute.

5. Add the beans, including the liquid that comes in the can.

6. Add the Goya Sazon and crushed red pepper. Mix well.

7. Taste to see if the beans have enough salt. If there is not enough,  add salt to taste.

8.  Lower the heat. Cook for about 20 minutes, stirring occasionally until liquid has evaporated.

9.  If desired, garnish with parsley. Serve with Portuguese Yellow Rice.


This post was linked up at Buns in my Oven