Linguica And Baked Beans Recipes

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LINGUICA (SMOKED PORTUGUESE SAUSAGE)



Linguica (Smoked Portuguese Sausage) image

A sweet, smoked Portuguese sausage.

Provided by Brian Genest

Time 12h30m

Yield 10

Number Of Ingredients 20

½ pound Pork, fresh, backfat, raw
1 tablespoon olive oil
7 cloves garlic, minced
1 (4 pound) pork butt, cut into 1-inch chunks
1 cup red table wine
1 cup sweet paprika
⅓ cup powdered milk
3 tablespoons cider vinegar
3 tablespoons salt
2 tablespoons white sugar
1 tablespoon hickory-flavored liquid smoke
2 tablespoons dried marjoram
2 tablespoons ground white pepper
1 tablespoon ground black pepper
1 teaspoon crushed red pepper
1 pinch cayenne pepper
4 feet hog casing
lump charcoal
hickory wood chunks
toothpicks

Steps:

  • Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
  • Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
  • Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
  • Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
  • Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
  • Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
  • When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
  • Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
  • Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
  • Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

Nutrition Facts : Calories 431.4 calories, Carbohydrate 7.7 g, Cholesterol 81.1 mg, Fat 30.5 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 10.4 g, Sodium 2164.3 mg, Sugar 4.8 g

OVEN-BAKED BEANS



Oven-Baked Beans image

"MY AUNT baked her beans in a old earthenware crock in the wood stove. She'd stir them periodically with a big wooden spoon. Each time she opened the oven door, the aroma seemed richer and richer!"

Provided by Taste of Home

Categories     Side Dishes

Time 3h40m

Yield 8-10 servings.

Number Of Ingredients 11

2 cups dried navy beans
8 cups cold water
1 teaspoon salt, divided
2/3 cup packed brown sugar
1 teaspoon ground mustard
1/2 cup dark molasses
1/4 teaspoon pepper
1/4 pound salt pork, cut up
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper

Steps:

  • Rinse beans; place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour. , Drain, reserving cooking liquid. Combine the brown sugar, mustard, molasses, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with salt pork, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish. , Cover and bake at 325° for 2-1/2 hours or until beans reach desired thickness, stirring occasionally. Add more cooking liquid if necessary.

Nutrition Facts :

AZORE-STYLE FEIJOS (BEANS)



Azore-Style Feijos (Beans) image

An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking. They are so delicious! This makes the house smell so good! Can easily be prepared vegetarian.

Provided by COOKGIRl

Categories     Beans

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups dried pink beans, picked over and soaked
8 cups water
3 -4 slices bacon, crisply cooked (substitute ham hock, read NOTE*)
1 medium yellow onion, chopped
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin powder
1 teaspoon coriander seed
5 -6 whole cloves
8 whole allspice
2 bay leaves
6 ounces tomatoes (diced or pureed)
salt and pepper

Steps:

  • *NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.
  • For additional flavor, I usually dry roast the spices in a castiron skillet.
  • Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
  • In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
  • If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
  • Adjust seasoning before serving. Now season with salt.
  • Remove whole cloves, cinnamon stick and whole allspice.
  • Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

VERY VERSATILE BAKED BEANS WITH CABBAGE



Very Versatile Baked Beans With Cabbage image

Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.

Provided by Lukas Volger

Categories     Dinner     Bean     Bake     Cabbage     Healthy     White Wine     Tomato     Garlic     Onion

Yield Serves 8-10

Number Of Ingredients 11

1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained
11 garlic cloves, 5 smashed, 6 sliced
3 bay leaves
6 Tbsp. olive oil, divided
Kosher salt
2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups)
Pinch of red pepper flakes
1/2 cup dry white wine
1/2 medium head savoy cabbage, cored, cubed (about 8 cups)
1 (28-ounce) can whole tomatoes
1 bunch parsley, dill, or cilantro, finely chopped

Steps:

  • Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
  • Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
  • Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
  • Serving Suggestions:
  • Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
  • Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
  • Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
  • Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
  • Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
  • Do Ahead
  • Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.

LINGUICA AND GREEN BEANS



Linguica and Green Beans image

This recipe is well known to Portuguese families. Linguica is a spicy Portuguese sausage and can be found in specialty markets, some chain markets or online at such places as Gaspars.com. TIP: I like to add 1 large can of crushed tomatoes with puree instead of the tomato sauce. This makes it more like a stew and thicker.

Provided by quotFoodThe Way To

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh green beans, tipped and cut into bite-size pieces
1 small onion, diced
2 garlic cloves, minced
1/2 green bell pepper, diced
2 potatoes, peeled and diced
1/2 lb linguica sausage, cut into bite-size pieces
1/2 teaspoon ground allspice
1/8 teaspoon crushed red pepper flakes
1 (8 ounce) can tomato sauce

Steps:

  • Saute onion, garlic, and bell pepper in 1-2 Tablespoons butter or olive oil until onions are tender.
  • Place onions,garlic, bell pepper, potatoes, linguica, and green beans in a large saucepan.
  • Add enough water to cover.
  • Add All-spice, red pepper, tomato sauce or crushed tomatoes, salt and pepper.
  • Cover and simmer until beans are crisp tender and potatoes are fork tender (approx. 1 hour).

Nutrition Facts : Calories 148.8, Fat 0.4, SaturatedFat 0.1, Sodium 314.1, Carbohydrate 34.1, Fiber 7.7, Sugar 6, Protein 5.4

FRESH COD BAKED WITH WHITE BEANS AND LINGUICA



Fresh Cod Baked With White Beans And Linguica image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

1 pound dried white beans
1 tablespoon olive oil
5 ounces linguica sausage (or chorizo), minced
2 onions, minced
4 cloves of garlic, peeled
2 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
2 14 1/2-ounce cans stewed tomatoes, drained
1/2 cup oil-cured black olives, pitted
1/8 teaspoon chili -pepper flakes
6 6-to-8-ounce cod fillets
2 tablespoons fresh rosemary

Steps:

  • Rinse the beans and place them in a large Dutch oven. Cover with cold water, place over high heat and bring to a boil. Remove from the heat, cover and set aside for a half hour, then drain.
  • Warm the oil in the Dutch oven, add sausage and cook for 2 minutes, add onions, garlic and drained beans, cover with cold water and cook over medium-low heat until almost tender, about 40 minutes. Drain excess liquid. Season with 2 teaspoons salt and pepper to taste. Preheat the oven to 350 degrees.
  • Pulse tomatoes, olives and pepper flakes in a food processor to combine. Arrange the cod on top of the beans. Sprinkle with 1/2 teaspoon of salt. Spoon the tomato mixture over the fillets and sprinkle with rosemary. Cover and bake in the oven until the fish is cooked and the beans are tender, about 20 to 30 minutes.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 13 grams, Fiber 15 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1143 milligrams, Sugar 7 grams

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