Arroz de Feijao- Rice With Beans- Uma Casa Portuguesa Cookbook

By amaliana

Bay leaves, braised onions and chourico enhance this soupy rich dish that is a favorite in northern Portugal.

Ingredients

• 1/2 cup dried red kidney beans
• 2 cups water
• 1 tablespoon vegetable oil
• 1 tablespoon olive oil
• 1 onion, chopped
• 6 cups stock or water
• 1 large bay leaf
• 4 ounces chourico or bacon, finely chopped
• 1 1/2 cups long-grain rice
• 1/2 teaspoon salt

Details

Servings 6

Preparation

Step 1

Rinse beans, discarding any shriveled or off-colored ones. In bowl, cover the beans with cold water and soak overnight. (Alternatively, in large saucepan, cover beans with water and boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.)

Place beans in strainer and rinse. Transfer to saucepan and cover with 2 cups water. Bring to boil. Reduce heat to medium low. Cover and simmer, stirring occasionally, for 30 minutes, or until beans are tender. Reserve beans with enough water to measure approximately 1 cup.

In large saucepan, or deep skillet, heat vegetable oil and olive oil over medium heat. Cook onion, stirring often, for 5 minutes, or until softened and golden-brown. Add 1/2 cup stock, bay leaf and chourico. Simmer, covered, over medium heat for 5 minutes, or until fragrant.

Pour in remaining 5 1/2 cups stock; bring to boil. Stir in rice, beans and salt; stir to coat well. Reduce heat to medium-low. Simmer, covered, for 15 to 20 minutes, or until rice is tender. All liquid should not be reduced. Remove bay leaf, taste and adjust seasoning with salt if necessary and serve at once. (if covered and left too long, rice will swell.)