Molho de Feijão
Molho de Feijão·(MOH-lyoo de fay-ZHOWM)
The Nightly Bowl: Sopas para a Alma
A proper stew doesn't require an overnight soak, leaning on a supermarket can of kidney beans for the kind of subsistence cooking born out of the Azorean winters, resurrected for a cold Tuesday night in Ohio. As garlic hisses in hot olive oil inside a heavy Dutch oven, a pinch of cinnamon and a splash of vinegar cut the rendered pork fat, while cooking the dry macaroni right in the bean liquid creates a thick, clinging gravy. Tear off thick bread and wipe the pot clean.
Before you start
Do the chopping first.
This is a fast-moving one-pot dish, so have the sausage sliced and aromatics diced before the pork fat hits the heat.
Ingredients
- bacon fat or high-quality lard1 tbsp
- Portuguese linguiça or cured Spanish chorizo8 oz
- yellow onion1 med
- cloves garlic3 med
- tomato paste3 tbsp
- smoked paprika1 tsp
- kosher salt1/2 tsp
- white wine vinegar1 tbsp
- ground cinnamon1/8 tsp
- canned red kidney beans30 oz
- low-sodium chicken broth2 cup
- fresh parsley1/2 cup
- dry elbow macaroni1 cup
Method
- 01
Render the pork fat.
In a heavy-bottomed Dutch oven over medium heat, melt the bacon fat or lard. Toss in the sliced sausage and fry until the edges are crispy and the rendered fat turns a brilliant, deep red.
- 02
Sweat the aromatics.
Add the diced onion and minced garlic to the spiced fat, cooking until translucent and fragrant, about 5 minutes.
- 03
Caramelize the paste.
Stir in the tomato paste, smoked paprika, and kosher salt. Fry this mixture for a solid minute to cook out the raw tomato flavor and wake up the spices.
- 04
Deploy the grandmother's secret.
Pour in the white wine vinegar and sprinkle in the cinnamon. Stir vigorously to deglaze the bottom of the pot, scraping up any browned bits as the kitchen instantly perfumes.
- 05
Bring it to a boil.
Pour in the undrained kidney beans, chicken broth, and half of the chopped parsley. Turn the heat to high and bring the stew to a rolling boil.
- 06
Thicken with pasta.
Drop the dry macaroni directly into the boiling liquid. Reduce the heat to a simmer and stir frequently for 10 to 12 minutes; the starch from the pasta and beans will slowly forge a rich, viscous sauce.
- 07
Rest and serve.
Remove the pot from the heat and let it sit for 5 minutes. The sauce will continue to thicken as it cools. Garnish with the remaining parsley and serve in deep bowls.
Notes
The authentic red pepper paste.
If you have access to real Azorean massa de pimentão, omit the smoked paprika, salt, and 1 tablespoon of the tomato paste, replacing them with 1 tablespoon of the fermented pepper paste.