Portuguese Beans

[cjs]

A few days ago when I was going thru old recipes for salsa/taco sauce for Linda, I ran across a stack of old, old recipes I used to make. This is one of them - and I just made a batch and put in the freezer, I haven't made them for a long time, but oh they are so good!

(Tracie Lee, please check time of posting and your email...for once I told you before I blabbed something to the world on C@H! )


PORTUGUESE BEANS

This was the very first recipe given to me as a 'married woman'!! Margarite Machado, January 1959 - I love these beans!!

approximately 2 cups pinto beans, soaked overnight or quick soaking (bring to boil, turn off heat, cover and let sit 1 hour)
1 ring of Linguica, sliced in 1/2" slices and render the fat out
1 large onion, chopped
1 bell pepper or poblano, chopped
28 ounces tomatoes, undrained
2 cans (8 oz. each) tomato sauce
Water - enough to make the soup consistency you like
1 teaspoon cumin powder
2 large garlic cloves, minced
1 teaspoon crushed red pepper flakes, or to taste
salt and pepper (add the salt when the beans are almost tender)

After the linguica has been rendered, add all the ingredient to a large soup pot and cook until the beans are tender.

[Harborwitch]

OMG Those sound so good! Must make them soon, I haven't had linguica in a million years. Used to love it, linguica & eggs at a wonderful divey bar owned by a friend of ours on Sunday mornings before the flea market. I think I have 2 cups of pinto beans just waiting!

Thank you for sharing another one.

[Old Bay]

What is linguica?

[Harborwitch]

Linguica is a wonderful Portugese pork sausage. Very tasty stuff.

[cjs]

It's wonderful and garlicky!!! I usually have to start out with 1/2 again as much as I want for these beans, 'cause I'll just nibble away as I'm rendering it!!!

Just looked around for some other ideas for linguica and found this one that sounds just delicious....

BROOKLYN FEIJOADA

2 pounds dried black beans, picked over and rinsed
2 tablespoons olive oil
1 (1-pound) boneless pork loin, cut into 2-inch slices
1 pound stew beef, cut into 2-inch pieces
1 pound beef short ribs, cut into 2-inch pieces
1 pound carne seca (Latin cured beef)*
1 pound linguica or kielbasa sausage, cut into 2-inch pieces
1 pound slab bacon, cut into 4 pieces
3 (1/2-inch-thick) pork chops
2 medium onions, finely chopped (about 3 1/2 cups)
4 garlic cloves, finely chopped
3 tablespoons salt
1 tablespoon freshly ground black pepper
2 1/2 quarts chicken stock or low-sodium chicken broth

*Carne seca is available at Latin supermarkets. Corned beef can be substituted.



In large bowl, combine beans and enough cold water to cover by 2 inches. Let soak in refrigerator overnight. Drain and set aside.

In large heavy pot over moderately high heat, heat oil until hot but not smoking. Working in batches, brown pork loin, stew beef, beef short ribs, carne seca, sausage, bacon, and pork chops, turning occasionally, about 8 minutes per batch. Transfer browned meat to cutting board.

Lower heat to moderately low, add onions and garlic to fat in pot, and sauté until onions are soft and translucent, about 8-10 minutes. Add beans, meat, salt, pepper, and chicken broth. Raise heat to high, bring to boil, then lower heat and simmer, covered, until meat is falling off bones, 2 1/2 to 3 hours.

To Serve: Arrange beans in center of large serving platter and surround with meat.

Makes 10-12 servings.

Epicurious
July 2006
----
man, this sounds good - off to look for more....

[Roxanne 21]

Gotta look into this one (or those)!!! I can get most of those ingredients---now LINGUICA

[Harborwitch]

Home made Linguica
4 lbs boneless pork butt
2 1/2 to 3 1/2 tsp. salt
4 to 7 cloves garlic, minced or pressed
4 to 6 small dried hot chili peppers crushed
1 Tb coriander
1 Tb paprika
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 cup cider vinegar
1/2 cup cold water

Cut pork into cubes, separating lean meat and fat. Measure or weigh;
you should have equal parts, or 2 pounds each, fat and lean meat.
Grind coarsely. Combine ground meat in large bowl with remaining
ingredients, and mix well with your hands or a heavy spoon. Cover
and chill at least 2 hours or overnight. Shape into patties or
links.

Or:

Linguica Portuguese Sausage

8 servings
time to make 30 min 10 min prep

5 lbs pork butt, coarsely ground (my butcher does this for me)
3 tablespoons paprika
2 tablespoons minced garlic
1 tablespoon salt
2 tablespoons liquid smoke (adjust to taste or depending on the brand you use)
1/2 cup red wine
1/2 tablespoon sugar
2 teaspoons fresh ground white pepper
3 teaspoons dried oregano
1 teaspoon fresh ground black pepper
2 teaspoons cayenne pepper

1. Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
2. Stuff into hog casings or make into patties.
3. You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.

[Roxanne 21]

THANK YOU, THANK YOU, THANK YOU!!!! I will put that next to Jean's Italian pork sausage recipe ---which is the BEST ever, BTW.

Printed and will make once I get some nice sized "pattie pans"!!!!

[MUSICMAKER]

Jean, the soup sounds yummy, indeed! I spent all day yesterday making different soups -- minestrone, tuscan bean, beef barley, lentil, chick noodle and chili. If I can find the linguica, it would fulfill the soup stash. The linguica is not foreign to me, Jean, have had it a number of times and love it, but do you have any suggestions on where to find it? Whenever I had it, it was in a restaurant. Haven't seen it around here.

Sharon, thanks for sharing the recipe! We were going thru all our recipes, too, getting ready for canning, freezing, etc. Would love to give this a whirl for something different for a change. We make Italian-Sicilan sausage and kielbasa a few times a year. The ingredients are right up our ally! Thanks for sharing the recipe, Sharon!

[Harborwitch]

Linda I am sending Bob to the grocery store tomorrow and I think we'll make linguica tomorrow night. He's jonesin' for those beans Jean!