Migas

MIGAS

4 / 6 kale leaves
3 15.5 oz. cans of black eyed peas
1/2 of Portuguese Cornbread crumbled
4 garlic cloves
olive oil
salt
pepper

Boil the kale until tender. Drain when cooked. Also, give the black eyed peas a quick boil and drain.

Meanwhile, crumble the cornbread into small pieces and fry in olive oil. You can choose to include or exclude the crust. It is a personal preference. Once the cornbread turns golden and looks a little toasty, remove from the frying pan.

Add more olive oil to the same frying pan and then add the garlic. Fry the garlic until tender. Next, add the drained black eyes peas and kale leaves to the pan. Add salt and pepper to taste (you may also add some garlic powder for additional flavor). Next add the cornbread back into the frying pan and mix well so that the kale, cornbread and black eyes peas are well mixed.
Note: You may substitute the kale with broccoli rabe. Also, the original migas recipe does not include onions, but I do like to add them to my migas. If you choose to include onions, they should be chopped and fried in olive oil until translucent after you remove the cornbread from the frying pan and when you add the garlic.

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Stewed Peas with Poached Eggs

Stewed Peas

1/2 pound linguica or chourico sausage
1/4 of olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup of white wine
3 tsp of tomato paste
1 pound of frozen sweet peas
1 bay leaf
1 carrot, cut into thin round slices (optional)
Dash of hot sauce
Salt and pepper to taste
4 eggs

In a medium saucepan, heat the olive oil and add the sausage. Cook until slightly browned. Add the onion, garlic and bay leaf until onion is translucent and soft. Add the tomato paste and mix well into other ingredients. Next add the wine. Bring to a quick boil.

Add the frozen peas and carrots. Add enough water to cover (between 2 – 3 cups) and bring to a boil. Add salt and pepper to taste and a, dash of hot sauce. Allow to simmer on low / medium heat until the peas are cooked and the carrots are soft and tender.

With a wooden spoon, create four hollows in the peas and break each of the eggs into each of these. Cover and allow to simmer until the eggs are cooked to your liking. At the very end, remove the cover and allow sauce to thicken a little. It should not be too watery.

These peas can be served as a meal in itself or as side dish. I love to serve them with anything roasted: roasted turkey, chicken or pot roast. Typically, this dish does not include carrots, but that is how my family makes them. You can also leave out the poached eggs if you prefer.

Fava Bean Stew

Favas Guisadas

FAVAS GUISADAS / FAVA BEAN STEW

1/2 pound linguica or chourico sausage
1/4 cup of olive oil
1 large onion, chopped
2 garlic cloves, minced
1/2 cup of beer
3 tbs of tomato paste
2 cups of water
1.5 – 2 pounds of frozen fava beans
1 bay leaf
1 tsp of hot crush peppers
Salt and pepper to taste

In a medium saucepan, heat the olive oil and add the sausage. Cook until slightly browned. Add the onion, garlic and bay leaf until onion is translucent and soft. Add the tomato paste and mix well into other ingredients. Next add the beer. Bring to a quick boil and then add the water. Allow to simmer for about 30 minutes uncovered.

Add the frozen fava beans and again bring to a boil. Add salt and pepper to taste and hot crushed peppers. Cover saucepan and allow to simmer on low / medium heat until the fava beans are cooked, and the sauce is starts to thicken. If at any time, the sauce starts to dry out too much, simply add a little more water. For me the fava beans taste best is they are allowed to simmer on low for a long period of time – normally between one to two hours.

Stewed Red Kidney Beans

Feijao Guisado

FEIJAO GUISADO / BEAN STEW

3 15.5 ounce cans of Red Kidney Beans
1/2 cup of linguica sliced crosswise
4 tbsp olive oil
1 finely chopped onion
3 cloves of garlic, sliced crosswise
1 bay leaf
3 tsp of tomato paste
1 tsp of salt
3 cups of water

1. In a medium pot add the olive oil, bay leaf and linguica. Once the fat is rendered and the linguica slices start to look a little browned, add the onion and garlic.

2. When the onion becomes translucent, add the tomato paste and mix well with a wooden spoon and add the water.

3. Bring the water to the boil, add the salt and let the ingredients simmer until the sauce starts to thicken a bit, approx 30 minutes.

4. Add the beans and cook over low heat for 45 minutes. If the sauce dries out too much, you can add a little more water. Also, you can add hot sauce for additional flavor.