Recipe by Bonnie G #2
Posted for ZWT 2012. Found these on the Portugease web site. We love fresh beans in this house and the spices are onces we enjoy. I think you could probebly use any dry bean - but have posted this as listed. Prep time does not include soaking of the beans. Could be a nice side dish, but think I'd add a loaf of fresh made bread, maybe a salad and serve as a main dish on some of those cool fall days.
Top Review by threeovens
These beans came out very well. I normally use a whole lot more ingredients. Its good to be able to make beans that taste good, but are really so easy. The finished product did not really taste like cinnamon, though it did while cooking.
- 14 ounces dry beans, Pinto Navy or 14 ounces kidney beans
- 1 tablespoon olive oil
- 3 slices bacon, chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons tomato puree
- 1 teaspoon ground cinnamon
Directions See How It's Made
- Rinse the beans in cold water then place in a saucepan, cover with 1-inch of cold water and bring to the boil.
- Remove from the heat, cover with a lid and leave to soak for 2 hours.
- After the soaking time, heat the oil in a frying pan, add the bacon, onion and garlic and fry for 5 minutes, stirring.
- Add the tomato puree and spices, mix well and simmer for 5 minutes.
- Add the mixture to the saucepan containing the soaked beans together with enough water to just cover. Bring to the boil, then reduce the heat and simmer for about 50 minutes, stirring from time to time and checking the water level.
- Add the salt towards the end of the cooking time. Serve hot.