Portuguese Beans With Kale And Linguica Recipes

PORTUGUESE STYLE BEAN AND KALE SOUP

Steps:

• Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.

PORTUGUESE KALE SOUP

Steps:

• Wash kale under running water.
• Strip from tough stem, coarse chop and set aside.
• In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
• Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
• Cook, stirring occasionally until the onion is transparent.
• Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
• Adjust chicken stock as needed for desired consistency.
• Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

PORTUGUESE BEANS WITH KALE AND LINGUICA

Steps:

• Place the pink beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight.
• Drain and rinse the beans; pour fresh water into the pot, covering the beans by 3 inches. Bring to a boil over high heat, then reduce the heat to low; cover and simmer gently.
• Place the bacon into a large skillet set over medium heat. Cook and stir until the bacon has released its grease and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, peel the skin off of the linguica and discard. Cut the sausages in half lengthwise, then slice into 1/4 inch thick half moons. Add the sausage to the skillet, and cook until the sausage has browned. Remove with a slotted spoon and stir into the beans.
• Stir the onion and garlic into the remaining grease and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin, and paprika. Cover and continue simmering for 4 hours.
• Stir the kale and chipotle pepper into the beans, and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.

BEANS WITH KALE AND PORTUGUESE SAUSAGE

Steps:

• Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
• Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
• DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.

PORTUGUESE BEANS WITH KALE AND LINGUICA

Steps:

• Place the pink beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight.
• Drain and rinse the beans; pour fresh water into the pot, covering the beans by 3 inches. Bring to a boil over high heat, then reduce the heat to low; cover and simmer gently.
• Place the bacon into a large skillet set over medium heat. Cook and stir until the bacon has released its grease and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, peel the skin off of the linguica and discard. Cut the sausages in half lengthwise, then slice into 1/4 inch thick half moons. Add the sausage to the skillet, and cook until the sausage has browned. Remove with a slotted spoon and stir into the beans.
• Stir the onion and garlic into the remaining grease and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin, and paprika. Cover and continue simmering for 4 hours.
• Stir the kale and chipotle pepper into the beans, and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.