Portuguese Bean Stew with Poached Eggs. Incredibly delicious and super easy to make! The perfect comfort food for cold winter days.
This is our version of one of the most popular traditional Portuguese recipes! If you like comfort food, this recipe is perfect for you! It's a creamy and easy meal with simple ingredients.
It's a versatile dish that can be made with meat, chouriço, eggs, carrots, tomato or cabbage. We like to add to this recipe Portuguese chouriço and pork ribs to add an extra flavor to the sauce and beans.
To add the finishing touch to this recipe, we poach the eggs for a few minutes in the delicious, creamy bean sauce. Serve this delicious recipe with slices of bread!
INGREDIENTS FOR PORTUGUESE BBEAN STEW WITH POACHED EGGS
Here you'll find all the ingredients needed to make this recipe:
Dried red beans - Soak the beans overnight.
Eggs - Poached eggs.
Pork ribs - Pork ribs cut into pieces.
Chouriço - Portuguese chouriço cut into slices.
Onion and garlic Chopped onion. Peeled garlic. Ingredients that add flavor to the recipe.
Olive oil - Adds flavor and is essential for sautéing.
Pepper and salt - For seasoning.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE BEAN STEW WITH POACHED EGGS
Step 1: Soak the beans overnight.
Step 2: In a pressure cooker, add the beans and the pork ribs. Pour enough water to cover the beans and the pork ribs and cook for about 30 minutes (reserve the cooking water).
Step 3: In a large saucepan, add the olive oil, chopped onions, peeled whole garlic, pork ribs and the Portuguese chouriço cut into slices. Sauté over low heat about 7 to 8 minutes, stirring occasionally.
Step 4: Pour the beans cooking broth, season with salt and pepper and boil over medium-high heat. When starts boiling, reduce to low heat, add the beans and cook until the sauce starts to become creamier and the beans tender, stirring occasionally.
Step 5: When the beans are almost cooked, add the eggs, season with a pinch of salt if necessary and let them poach for about 5 minutes.
Step 6: Turn off the heat, let the beans rest covered for a few minutes and serve.
RECIPE TIPS
1. After the beans are cooked, turn off the heat, cover de pan and let the beans rest for a few minutes.
2. To check if the beans are tender, mash a bean or two with a fork. The beans should collapse easily, but not be mushy.
3. For a hearty stew you can add tomato, carrots or cabbage and remove the Portuguese chouriço and pork ribs.
FREQUENTLY ASKED QUESTIONS
Can I make this recipe with another type of beans?
Yes, instead of red beans you can use white beans or black beans.
Note: The traditional Portuguese way of making this recipe is with red beans or white beans.
Can I add vegetables?
Yes, you can add tomato, carrots or cabbage.
50 ml (1/4 cup) olive oil (extra virgin olive oil)
1/2 teaspoon ground black pepper
Salt (to taste)
Directions
Soak the beans overnight.
In a pressure cooker, add the beans and the pork ribs. Pour enough water to cover the beans and the pork ribs and cook for about 30 minutes (reserve the cooking water).
In a large saucepan, add the olive oil, chopped onions, peeled whole garlic, pork ribs and the Portuguese chouriço cut into slices. Sauté over low heat about 7 to 8 minutes, stirring occasionally.
Pour the beans cooking broth, season with salt and pepper and boil over medium-high heat. When starts boiling, reduce to low heat, add the beans and cook until the sauce starts to become creamier and the beans tender, stirring occasionally.
When the beans are almost cooked, add the eggs, season with a pinch of salt if necessary and let them poach for about 5 minutes.
Turn off the heat, let the beans rest covered for a few minutes and serve.
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