A Family Recipe to Feed a Crowd

I’m going to let you in on a secret recipe today; a recipe from my husband’s Portuguese family. Having a hard time figuring out what dish to make or bring to your next event? Look no further; bring Portuguese Beans!

A big pot of these flavorful beans are easy to make and a big favorite around here. We make them for family gatherings, BBQ’s, and parties. If by chance you have any leftovers, they taste even better the next day for lunch or with some runny eggs for breakfast.

I like this recipe because it is very flavorful and has only a few ingredients. These beans go great with any meal, whether it be hamburgers and hotdogs, steak, chicken or eggs! I like to use beer in the recipe, but if you want to have a gluten-free pot, it is easy to substitute the beer for chicken broth and it will be just as tasty!

I’ve fed about 20 people with this recipe, when it is a side-dish. Technically it’s about 26 servings of beans or so. I cook it in my regular large sauce pot. It’s a pretty cheap dish as well. A huge can of beans costs about $5, bacon $2-5, tomato sauce $2-3, and everything else less than $1. So you can feed over 20 people for about $10.

Portuguese Beans for a Group:
1 12oz pack of bacon or 8-10 slices of the thick cut kind, cut into small pieces
1 medium onion, diced
3 cloves garlic, minced
2 15oz cans of tomato sauce
1 bottle of beer
2 cups chicken broth
1 huge can of pinto beans, rinsed (the #10 can size with 26 or so servings)

In a large pot, crisp the diced bacon
Remove bacon from pot with slotted spoon and set aside
In bacon grease, cook onion and garlic until translucent
Add the tomato sauce, beer or broth, and the bacon into the pot
Simmer for 10 minutes
Add rinsed pinto beans and simmer for about 15-30 minutes
Add more liquid if necessary (keep about an inch or two of liquid above beans)


Portuguese Beans

A bad picture of the beans; I always forget to take a picture because I’m too busy eating them and they are gone by the time I remember!


Recipe Review: Santa Fe Chicken Chili

While looking for warm and filling dinner recipes (that wouldn’t break the bank) I came across Gluten-Free Goddess’ Santa Fe Chicken Chili. The ingredients are all items we use on a regular basis and I love a bowl of warm chili (especially in the winter).

I used leftover chicken from the day before and homemade broth that I made from the chicken as well. I added a little more spice than what was called for and added in some chili powder and paprika too. We served it with some pepper jack cheese and avocado and it was delicious! The chili was very filling and it made way more than 4 servings; probably more around 8 servings.

I will definitely make this dish again. The hardest part of the whole dish was dicing the sweet potato!

The recipe:

Continue reading

My Favorite Homemade Chili

I once found a random vegetarian chili recipe and with my own changes and additions it’s the only “chili’ recipe I make. I know that technically chili doesn’t have beans but for the sake of convenience, I call this chili. I’ve tried plenty of chili (especially with my old job and all the fire department chili cook-offs I attended), but I have stuck to this recipe or a slight variation of this recipe, ever since I tried making it. I generally make it without meat, but I am trying to up my protein intake so this time I added grass-fed ground beef.

Lulu’s Sometimes Vegetarian Chili

Makes approx. Seven, 1 cup servings


  • 1 medium yellow or white onion, diced
  • 4 cloves of garlic, diced
  • 1 large bell pepper, diced
  • 2 chipotle chilis in adobo sauce, diced (comes in a can, I also like to add extra sauce from it as well)
  • 1 TBSP + 1 tsp (or 5 tsp) Cumin
  • 1 tsp chili powder
  • 1/4 tsp paprikia
  • 1/2 tsp garlic powder
  • Olive oil or bacon grease
  • 1 pound grass fed ground beef (usually 80/20 around here) optional
  • 1 bottle of beer (most anything would work, but I would stay away from chocolate stouts) or 12 ounces chicken or beef broth
  • 1/4-1 cup chicken or beef broth for extra liquid if needed (I used about 1/3 cup)
  • 1 can or 2 cups cooked black beans (if using canned, rinse and drain)
  • 1 can or 1.5 cups cooked red kidney beans (if using canned, rinse and drain)

Continue reading