Linda’s Portuguese Baked Beans made with Navy beans, Portuguese chourico, peppers, and garlic in a tomato-based sauce.
This is a sponsored post. All opinions are my own.
If you’ve been following Carrie’s Experimental Kitchebn for a while, it should be no surprise that I love this new disposable bakeware from Chinet.
I even entered one of my recipes, Sausage and Spinach Lasagna with Parmigiano Reggiano Cream Sauce showcasing their product into a contest where the winner had their recipe posted in a 2 page spread in Martha Stewart Living Magazine (November 2012 issue). And guess what? I WON!
So when Chinet asked me if I would be interested in creating another recipe this Summer I was thrilled. I knew exactly what I would make. The infamous end of Summer BBQ is almost here.
And for our family, it also means the kids go back to school shortly thereafter. For as long as I’ve been married, every family picnic with my in-laws has always included my mother in laws’ Portuguese Baked Beans. Everyone loves them!
I realized I had never made them myself so I finally got her recipe. Have you ever heard of the term ‘Doctor it up’?
It’s when you take a food item that is already in essence done, but add your own unique flavor and spices to make it your own.
Well, that’s what she’s been doing all of these years with Campbell’s Pork & Beans. At first, I thought about doing the same thing, but then when I looked at the ingredients I knew I could make it a little healthier on my own.
How do you make Portuguese Baked Beans?
For this recipe you’ll need Portuguese chourico, green peppers, onion, garlic, EVOO, tomato paste, white vinegar, paprika, light brown sugar, Kosher salt and navy beans.
I used canned beans; then just rinse them under cold water until they run clear. However, you can use dry beans, but you’ll have to soak them first.
In a Dutch oven or large pot, heat the oil; then add in the peppers, onions, and chourico. Cook over medium heat for approximately 5 minutes until the vegetables start to soften and the chourico starts to brown.
Next, add the garlic and saute for another minute; then add the tomato paste, some water, vinegar, paprika, sugar, and salt. Mix well; then add the beans.
Bring the mixture to a boil on top of the stove; then turn off the heat. Transfer beans to an oven-safe baking dish and cook for 1 hour at 350 degrees F; stirring every 20 minutes.
After I made my version of her Portuguese Baked Beans, we gathered together for the official taste testing and I got a huge thumbs up from all six participants! They really were very good; however, her version includes extra bacon and mine doesn’t have any.
Again, if you’ve been following along on this blog adventure I don’t eat bacon so I left it out. If you like bacon, by all means throw some of that in here too.I’ll be bringing these Portuguese Baked Beans in my disposable Chinet Bakeware
If you like bacon, by all means throw some of that in here too.I’ll be bringing these Portuguese Baked Beans in my disposable Chinet Bakeware® to our family Labor Day picnic so I don’t have to worry about getting my dish back.
The bakeware goes right into the oven (minus the plastic lid). It heats the food beautifully. And…you can take it with you!
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Linda's Portuguese Baked Beans
- 1/2 green pepper small dice
- 1/2 cup small diced onion small dice
- 1 tablespoon extra virgin olive oil
- 1 pound portuguese chourico (hot or mild) skin removed, small dice
- 1 clove garlic, minced
- 1- (12-ounce) can tomato paste
- 2 cups water
- 3 tablespoons white vinegar
- 2 teaspoons paprika
- 1 1/2 cups light brown sugar
- 2 teaspoons kosher salt
- 4- (16-ounce) cans navy beans, rinsed and drained
- Preheat oven to 350 degrees F.
- In a Dutch oven or large pot, heat the oil then add in the peppers, onions, and chorizo. Saute over medium heat for approximately 5 minutes until the vegetables start to soften and the chorizo starts to brown.
- Next, add the garlic and saute for another minute; then add the tomato paste, water, vinegar, paprika, sugar, and salt. Mix well then add the beans.
- Bring mixture to a boil on top of the stove then turn off the heat. Transfer beans to an oven-safe baking dish cookfor 1 hour; stirring every 20 minutes.