How can this be a family recipe? Brazilian? Connie joined our family almost a year ago as I joined hers. Our children married. Connie’s family is originally from the Azores but lived in Brazil most of her youth. She has shared with me her recipe for feijoada. I’ve made a few minor changes to ingredients but will include her version and mine. And the cooking method was changed slightly.
If I haven’t captured your attention … It’s hard to be passionate about beans BUT not for me! Portuguese Black Beans doesn’t fully describe this recipe. This is an amazingly delicious meat stew with beans. Served with rice and collards.
-BARBECUED LINGUICA “HOT DOGS” WITH HOMEMADE BUNS
-PORTUGUESE WHITE BEANS (BAKED BEANS)
-CLASSIC BEST FOODS POTATO SALAD – MY VERSION
These Portuguese Rolls are the perfect bun for my linguica hot dogs. The ease and success of this recipe will have you and your family smiling.
Another Perry Family Recipe, Portuguese White Baked Beans. About 10 minutes to prep and some hours in the oven and you will see why our family is still talking about this recipe 50 years later. Thank you Margaret. Enjoy, Danny and Leonard!
On December 8th I posted my first Portuguese Beans Recipe. Now, a real mystery … I believed that recipe to be my dad’s. My brother was discussing the first recipe … And Dan, who happens to be a Portuguese home cookin’ connoisseur, has convinced me the following recipe is dad’s. The main ingredient change is the pinto beans to pink beans. Other family members have confirmed pintos were only used if pink beans were not available. Compare the two recipes. A few other changes are made here, too.
This is a pretty simple recipe … Only minutes to prep.
Serve it as we ate it … over bread and generous slices of linguica. Amazing!
These Chili Beans have a little bit of everything … definitely a main dish. Spicy and hot if you are into it. OR the dish can be tamed. It’s up to you. This recipe is easy but does take time to cook to bring out the flavors. After the first few steps it can be cooked in a crockpot if you have one large enough. This recipe tends to grow. I suggest an eight quart stock pot just to provide even heating and easy stirring … no worry of spilling over.
It’s rainy and cold this morning. I had planned to share a cookie recipe today … a breakfast cookie! But this can wait until tomorrow. I am going to put together a rich soup instead. And because it is last minute I won’t be soaking the beans overnight. The soup is a bit Italian. What a comfort it will be! Pair this with a country bread and it’s a complete meal. If you like add a small glass of red table wine.
What great memories! This one pot meal was cooked often by my grandmother and mother. My grandmother added homemade linguica to hers. I would eat hers and go on a date without a care in the world. Not until later did I realize the garlic might be an issue! Suggestion: Have your date eat this with you.
There was nothing more comforting on a cold rainy day than to come home and find this soup cooking on the stove. We would fill our bowls and have dinner before a crackling oakwood fire. All senses taken care of!
My first taste of enchilada came early. Estrada’s Spanish Kitchen was a family owned restaurant in Visalia established long before my parents were born. It was fine dining … Frequented for forty some odd years by our family.
The old Victorian house on Main Street was a business on the first floor and a family home on the second. It was our family’s favorite place to eat especially Christmas Eve … Forty six years in a row according to my brother. As a kid it seemed to take forever for the food to be served. I amused myself when young … picking the enormous wax covered wine bottle that was providing more temptation than candle light … seeing coins embedded in the wax … digging. Yep, I was disciplined. My brother, more self disciplined, just explored the upstairs bathroom, the only one available. But I bet he was really looking for Susie.
I have tried to recreate the tastes of Estrada’s dishes. (Estrada’s taste alike here) A friend married into this restaurant family not too long ago, and had mentioned the recipes were definitely a family secret. Yes, I asked. He said, I could give you the recipes but then I would have to kill you. Of course he was kidding! Do I have to even say that? There were about a half dozen of these Estrada’s restaurants throughout California owned by the same family. Only one now exists … Daly City. (Closed Feb 3rd, 2019)
In my teens, mother, every few months, would form an assembly line of hot vegetable oil, heated canned enchilada sauce, corn tortillas, cheese and onion. She and I would make two dozen enchiladas, some to be eaten … some to be frozen. We used Velveeta cheese … Considered a healthy alternative to cheese in those days.
(For this dish, I will be using a quick sauce recipe I picked up from a former neighbor about 40 years ago. I was shocked at the time to find enchilada sauce got the red color from peppers not tomatoes. Labeling was yet to reach today’s sophistication.)
