Feijao Com Linguiça (portuguese Beans With Lingui...

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 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 !)

Ingredients:

a few teaspoons canola oil, for sautéing

1 small onion, finely chopped

2-3 cloves of fresh garlic, minced

2 tablespoons double-concentrated tomato paste (in tube)

1-2 dried turkish bay leaves

a few pinches ground cinnamon

1 tablespoon of whole allspice

1 cup red wine (i used zinfandel)

4 links of barcelos linguica, casings removed and sliced (or best quality you can find)

4 (15 oz) cans organic pinto beans, with liquid

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)

you can order the linguica from here: http://www.barceloslinguica.com

Directions:

1. Day 1:
2. 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.
3. Day 2:
4. 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).
5. Spoon into serving bowls or serve family style with with french bread to sop up :-)

By RecipeOfHealth.com