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Arroz de Feijão Encarnado com Tomate❦ Portuguese Red Kidney Beans and Tomato Rice

April 26, 2019

Today's recipe was requested by one of my lovely followers. She had had this dish as a child, but now that her mother and grandmother have passed away, she had no recipe. After tasting the rice at my house she was so excited and practically begged me for the recipe saying it transported her to the holidays spent in the Algarve as a child. Awwww....I know, I was so flattered. I gave her the recipe and since it may also transport you to your childhood, I thought I would share it with all of you. 



Arroz de Feijão Encarnado com Tomate❦ Portuguese Red Kidney Beans and Tomato Rice

Serves 6


250 g. Long grain easy cook/par-boiled rice

80 g. about 1/3 cup Tomato passata

600 ml. Water, vegetable, chicken or beef stock (I use chicken stock)

  60 ml. Extra virgin olive oil

1 can Red kidney beans, undrained

1 Onion, chopped

4 Garlic cloves, minced or sliced, up to you

1 Bay leaf

1 tsp. Pimentón dulce, sweet paprika

2 tbsp. Red wine vinegar

1 bunch Corriander, chopped to finish, you can substitute fresh flat leaf parsley if you prefer.



1. In a large pot on medium heat add Extra virgin olive oil, onion, chouriço, bay leaf and garlic. Sauté about 4 minutes. Add tomato passata, beans and their juices, stock.

Increase heat and bring to the boil. 


2. REDUCE HEAT (medium, medium-low) add rice and simmer

un-covered 20 minutes. Stirring often.


3. Taste, adjust seasoning, discard bay leaf and add chopped corriander. Serve immediately.




























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