Feijão assado is a bean stew finished in the oven, a traditional dish from Flores.
Red beans are cooked, stirred into a base of onion, garlic and smoked bacon with tomato, red pepper paste and cumin, then baked in a clay dish until a toasted crust forms on top.
Method
Soak the beans in cold water for about 12 hours.
Drain the beans, put them in a pressure cooker, cover with water, add the sugar and cook for about 25 minutes. Keep the beans in their remaining liquid.
Heat the oven to 250 °C.
Heat the olive oil in a pan and soften the onion and garlic until golden. Add the smoked belly and fry for about 5 minutes.
Stir in the tomato purée, pepper paste, cumin, parsley and salt. Add the beans with their liquid, stir and bring to the boil.
Transfer everything to a clay dish and bake for about 1 hour, until a toasted crust forms on top.
Serve hot, straight from the dish.
Tips
- Without a pressure cooker, simmer the beans in an ordinary pot for about 1 to 1½ hours, until tender.
- A clay dish gives the best result, but any deep ovenproof dish will do.
- Bacon can replace the smoked pork belly. For a richer dish, add slices of linguiça sausage.
- The beans should go into the oven with some liquid; if they dry out too much, add a little hot water.
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