Portuguese Beans With Linguica
An easy, happy one-pot meal featuring savory linguica sausage and tender beans simmering in a rich, smoky tomato broth. Perfect for a comforting weeknight dinner.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Knife and Cutting Board
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb linguica sausage sliced into coins
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 2 cups chicken broth divided
- 1 can diced tomatoes 14.5 oz, undrained
- 2 cans pinto beans 15 oz each, rinsed and drained
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Brown the Sausage and Soften the Veggies: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced linguica and cook until browned, allowing the paprika-infused oils to release. Add the chopped onion and bell pepper to the pot. Sauté for 4-5 minutes until softened. Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant.
- Deglaze and Combine: Pour in a splash of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour in the remaining chicken broth, the can of diced tomatoes (juices included), rinsed beans, and bay leaves. Stir to combine.
- Let It Simmer and Mingle: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for at least 20 minutes (up to 40 minutes for deeper flavor) to allow the ingredients to meld.
- Finish and Season: Remove and discard the bay leaves. Taste the stew and season with salt (if needed) and fresh cracked black pepper. Garnish with fresh chopped parsley and serve hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Substitute: If you cannot find linguica, Spanish chorizo or kielbasa are good alternatives.