Portuguese Beans with Linguica are a spicy kin to American Pork and Beans.
This recipe came courtesy of my cousin who is half Portuguese on the other side. We share French ancestry on the other side, though our descendants were from the Basque region so still pretty close to Spain and Portugal. Regardless of where you are from if you like a little kick to your pork and beans, you are going to love these.
Linguica is a spicy Portuguese sausage. If you can’t find it in your area you can substitute chorizo or even a hot Italian sausage. You could also use navy or small red beans instead of the pink. It won’t be the same, but do what you have to do.
These will be wonderful in fall or winter to warm you up or as a side dish for your summer barbecues.
- 1 pound pink beans
- 1 pound linguisa
- 1 small onion chopped
- 1 clove garlic
- 2 cans 16 ounce tomato sauce
- 2/3 cups brown sugar
- 1/4 teaspoon cumin
- 1/4 teaspoon allspice
- STANDARD SOAK: Cover beans with water and soak overnight.QUICK SOAK: Cover beans with water, bring to a boil for 2 minutes, turn off heat, cover and let sit for approximately one hour until beans are no longer hard.
- Drain off water and refill until beans are covered again.
- STANDARD STOVE TOP METHOD: Bring to a boil, then reduce heat and cook several hours or until the beans are tender.PRESSURE COOKER METHOD: Bring beans and water to pressure and cook for 12 minutes on high, 18 minutes on low. Remove from heat and use the automatic pressure release. If beans are not tender, bring back to pressure and cook for an additional 2-4 minutes.
- While beans are cooking, cook the linguisa in a skillet and break up into small pieces (about ½ to 1”). When cooked remove the linguisa from pan, pour off all but a little grease and sauté the onion and garlic gently until softened. Add the tomato sauce, brown sugar and spice.
- When the beans are well done, drain and save the extra bean water. Stir about one cup of the bean juice into the sauce and add to the cooked beans with the linguisa. Let simmer for an hour or so before serving. The extra bean juice may be added if the beans seem dry or saved to enrich soup stock for another meal.
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