Linguica is a flavorful Portuguese smoked sausage that is seasoned with garlic and paprika — two of my favorites. It is traditionally served as part of a “heavy meal”, and this recipe using pinto beans serves that purpose well. The direction for this recipe left a little to be desired so I had to tweak this recipe just a bit. I am also including directions for soaking pinto beans (both a quick and a slow method). It is also important to remember to add seasoning to these beans after they have finished cooking. If you add them too early it may change your cook time, toughen the beans and alter your end result.
LINGUICA WITH BEANS (Serves 6)
- 1 lb. linguica
- 1 lb. pinto beans
- 1 bell pepper
- 1 yellow onion
- 1 garlic clove
- 1 T. ground cumin
- 1 (8 oz.) can tomato sauce
- Loaf of French bread
- Soak your beans prior to cooking and drain:
- Quick soak: Place the pinto beans into a saucepan. Fill with 2-3 cups of water per 1 cup dried beans. Bring to the boil for 2 minutes. Remove from the heat, cover with the lid and let stand for 2 hours before cooking.
- Slow soak: Add the beans to a saucepan and water, at a ratio of 2-3 cups water per 1 cup dried beans. Place the lid on the saucepan and put into the refrigerator to soak overnight (minimum 8 hours).
- Put beans in a large pot and cover with water by 1-2 inches. Bring to a boil and then reduce to a gentle simmer. Cook until tender (usually 1 to 1-1/2 hours).
- Cut up linguica into 1/2″ slices. Chop bell pepper, onion, garlic, brown in a skillet together.
- While the sausage is browning add 1 tablespoon of ground cumin, salt to taste and 1 can tomato sauce to the beans.
- Add to beans to the cooked sausage and onions and cook for another 30-40 minutes. Serve with sliced French bread.