• 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 beans and proceed to stove top or pressure cooker method.
  1 pound pink beans

Traditional Stove Top Method

• In a large stock pot, cover beans with water. Bring to a boil, then reduce heat and cook several hours or until the beans are tender.
• While beans are cooking, cook the linguica in a skillet and break up into small pieces (about ½ to 1”). When cooked, remove the linguica 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 spices.
  1 pound linguica, 1 small onion, 1 clove garlic, 2 cans 16 ounce tomato sauce, ⅔ cups brown sugar, ¼ teaspoon cumin, ¼ teaspoon allspice
• 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 linguica.
• Let simmer for an hour or so before serving. Add extra bean juice as desired.

Pressure Cooker Method

• Turn electric pressure cooker to SAUTE, for stove top turn to medium high heat.

  Cook the linguica while breaking it up into small pieces (about ½ to 1”).
  1 pound linguica
• When cooked, remove the linguica from pan, pour off all but a little grease. Sauté the onion and garlic until softened.
  1 small onion, 1 clove garlic
• Add everything into the pot (linguica, beans, tomato, spices, sugar) along with a cup of water.
  1 pound pink beans, 2 cans 16 ounce tomato sauce, ⅔ cups brown sugar, ¼ teaspoon cumin, ¼ teaspoon allspice
• Seal the lid, bring to pressure and cook for 25 minutes on high. Let sit for 10 minutes the release the remaining pressure.
• If the sauce seems dry add an extra ½- 1 cup of water.

  If beans are not tender enough, bring back to pressure and cook for an additional 5 minutes with another 10 minute rest before releasing the pressure.