Easy Portuguese Green Bean Stew (Feijão-Verde Guisado) 🇵🇹
This easy one-pot feijão-verde guisado combines frozen green beans, chouriço, potatoes, vegetables and eggs in a rich Portuguese tomato and pimenta molho.
Equipment
- Large pot or Dutch oven with lid
- Cutting Board
- sharp knife
- wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoon olive oil
- 1 Portuguese Chouriço
- 1 cooking white onion
- 3-4 cloves of garlic minced
- 1 red bell pepper, sliced
- 1 tablespoon tomato paste
- 2 tablespoon sweet pimenta
- 1 tablespoon pimenta moída
- 1 teaspoon paprika
- salt to taste
- ¼-1/2 teaspoon white pepper use black pepper if your preference
- 1 bay leaf
- ½ cup light beer
- 4 medium potatoes peeled, cut into chunks
- 2 carrots peeled, sliced
- 4 cups chicken stock use ¼ cup less if you like it thicker
- 400 g frozen sliced green beans about 4 cups
- 4-5 large eggs
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the sliced chouriço and cook for 3 to 4 minutes, stirring occasionally, until lightly browned and beginning to release its oils.
- 2. Add the onion and cook for 3 to 4 minutes, until it begins to soften. Add the garlic and red bell pepper and cook for another 2 to 3 minutes.
- 3. Stir in the tomato paste, sweet pimento paste, pimenta moída, paprika, one or two cracks of salt, white pepper and bay leaf. Cook for 1 minute, stirring so the mixture does not burn.
- 4. Pour in the beer and scrape the bottom of the pot to release any browned bits. Simmer for 2 to 3 minutes. Dry white wine may be used instead.
- 5. Add the potatoes, carrots and chicken stock. Bring to a gentle boil, reduce the heat, and simmer for 12 to 15 minutes, until the potatoes begin to soften.
- 6. Add the frozen green beans directly to the pot. Stir, cover and simmer for another 8 to 10 minutes, until the vegetables are tender. If you prefer a thicker molho, simmer uncovered for a few minutes before adding the eggs.
- 7. Crack the eggs directly into the pot. Cover and cook gently for 5 to 8 minutes, until the whites are set and the yolks are cooked to your liking.
- 8. Remove the bay leaf and serve hot with crusty bread.
