Portuguese Chili Beans Recipe

Portuguese Chili Beans Recipe

Ingredients:

2 c of beans (kidney); rinsed and dried
1 tsp of cooking oil (or bacon drippings)
1 pc of onion (medium); chopped
3 pcs of garlic cloves; crushed
1-1/2 lbs of chuck (or linguesa, ground)
8 oz of tomato sauce (or tomato paste, canned)
1/8 tsp of cloves (ground)
1 Tbsp of chili powder
2 tsps of salt
2 tsps of pepper (black)
Parsley (fresh or bell pepper); chopped
Hot pepper (red, small)

Instructions:

Soak the beans for over a night; cook till soft. Saute garlic and onion on oil then add chuck. Cook till slightly browned. Add cloves, tomato sauce, powdered chili, pepper, salt, (red) pepper, and parsley.

Let it boil, about 10 to 15 mins. Add the beans then continue to cook, about 25 more mins. Serve along with (Portuguese) bread.

Portuguese Chili Beans Recipe

Baked Shrimp With Chili-Garlic Butter Recipe

Baked Shrimp With Chili-Garlic Butter Recipe

Ingredients:

1 1/2 pounds of shrimp (raw) w/ shells
1/4 c of oil (vegetable)
1-3 dried chilies (de arbol); crumbled coarsely
1 green-onion top; silvered
1/2 c of butter
8 garlic cloves; finely chopped
1 Tbsp of fresh lime-juice
Salt

Instructions:

Have the seeds of some chilies removed for a rather mild flavor.

Prepare the oven. Heat it to 400 degrees F. Have shrimps shelled and deveined, but not removing tails. Rinse drain very well.

Heat oil and butter ins skillet placed over mid-heat ’til butter melts. Add in chilies, garlic, salt and juice. Cook while stirring for 1 min, then remove skillet from the heat.

You arrange the shrimps in layers inside a shallow two-quart bake dish. Then pour heated butter mix into shrimps. Let it bake for 10-12 mins ’til shrimps are opaque in color, stir once. Avoid overcooking, garnish w/ onion tops as you please.

Baked Shrimp With Chili-Garlic Butter Recipe

Chili (Bar-On) Recipe

Chili (Bar-On) Recipe

Ingredients:

2 pcs of garlic cloves (large); chopped finely or crushed
1 pc of onion (large); chopped roughly
1 pc of bell pepper (green); chopped
1 pc of pepper (green, hot); chopped
1 pc of zucchini; cut to dices
3/4 c of tomato paste
1 can of peeled whole tomatoes (large)
3 Tbsps of chili powder
1/2 tsp of cloves (ground)
1 tsp of vinegar (white)
1/4 c of uncooked rice (brown)
4 c of beans (kidney, canned or cooked)

Instructions:

Saute garlic, onion, bell pepper, and hot pepper in half cup of water till onions become translucent and tender. Add zucchini, tomato paste, tomatoes, chili powder, cloves, vinegar, and brown rice; let it boil.

Once boiling, lower the heat. Add beans and let it simmer more than one hour.

Chili (Bar-On) Recipe