Quick Stewed Beans
This recipe is an amazing side dish and as it states, it’s a quick recipe!!
My mom would make this recipe when she didn’t have the time to use dried beans, as well as having enough canned beans in her pantry.
My husband loves baked beans, but this comes second to my mom’s traditional baked bean recipe.
- Yield: Serves 4–6 1x
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1/2 cup of olive oil
4 tablespoons of butter (half a stick)
Two small onions, finely chopped
1 pound of Portuguese sausage such as linguica or Chourico, remove casing and cut into small rounds
5 to 6 cloves of garlic, minced
1/4 cup of tomato paste
Three (1 lbs. 13 oz.) cans, make sure to drain and rinse them first before using. Or
(9 cups of cooked beans) any type you like.
Paprika to taste
Salt and pepper to taste
2 cups of liquid either water or chicken broth as well as wine or a combination…
1/3 cup of chopped parsley
Grated Sao Jorge cheese or any aged cheese of choice.
If you need a cast iron skillet, I highly recommend this one from Amazon. If you take care of it as Lodge suggests it will be something you can pass along from generation to generation. They’re made in USA, as good on the stove top as on a campfire, and comes pre-seasoned!
In a large skillet hit heat the olive oil and butter over medium heat add the chopped onions and sauté until translucent then add the chopped sausage and sauté for 5 to 6 minutes then add garlic stir and sauté together for about another couple of minutes reduce the heat to prevent garlic from burning, stir and add the tomato paste then add the beans paprika salt and pepper and stir in the liquid and bring to a low simmer keep stirring until it begins to thicken a little 10 to 15 minutes and stir in the chopped parsley last but not least grate some wonderful Aged cheese.
*If your skillet is oven proof you can also add the skillet with 350° oven and bake for about 15 minutes until the top is golden.