Feijao Com Linguiça (Portuguese Beans with Linguica)
From luisascatering 12 years ago
- 2 days to make
- Serves 8
I grew up eating these all the time as a child. I remember coming home after school and the intoxicating aroma hitting me as soon as I walked thru the door. I was afraid mine would never be as good as my mom's but last night I was so pleased with my version (and my dinner guests loved it too! Read more ) See less
Ingredients
- a few teaspoons canola oil, for sautéing shopping list
- 1 small onion, finely chopped shopping list
- 2-3 cloves of fresh garlic, minced shopping list
- 2 tablespoons double-concentrated tomato paste (in tube) shopping list
- 1-2 dried turkish bay leaves shopping list
- a few pinches ground cinnamon shopping list
- 1 tablespoon of whole allspice shopping list
- 1 cup red wine (I used Zinfandel) shopping list
- 4 links of Barcelos linguica, casings removed and sliced (or best quality you can find) shopping list
- 4 (15 oz) cans organic pinto beans, with liquid shopping list
- note: my mom also adds chicken broth for flavor but I used 1 packet of Trader Joes concentrated savory chicken broth instead and didn't need to add any additional salt to the pot) shopping list
- you can order the linguica from here: http://www.barceloslinguica.com/ shopping list
How to make it
- Day 1:
- in a large dutch oven over medium heat, saute onion in oil until soft. Add the garlic, tomatoes paste and spices. Saute until tomato paste gets a bit darker and more concentrated. Add the sliced sausage and saute a few minutes more, allowing a little of the fat to render. Deglaze with the wine and bring to a boil. Add the beans and chicken broth (or packet). Turn off heat and allow to cool before placing in fridge overnight.
- Day 2:
- Slowly heat up beans until the start to bubble. SImmer, covered for 4 hours then uncovered for about another 4 hours (keep an eye out that they don't get too dry - you want them reduced but with some liquid still).
- Spoon into serving bowls or serve family style with with french bread to sop up :-)
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