Old Family Recipe Portuguese Beans with Linguica

Portuguese Beans With Linguica

This is the time of year my dad put together a big lunch for his customers, farmers and ranchers. He would do most of the food preparation himself. Yep, there could be a huge crowd. One item on the menu was Portuguese beans. So, the question is do I have my dad’s recipe or his mother’s recipe? Or are the recipes the same? Anyway, get your pound of pintos soaking, and don’t eat the last of the linguica!

Why am I thinking about these beans? Aside from the thoughts of the yearly luncheon, my brother made another batch of linguica. He is still working to perfect the recipe! And someone shared her prepared Portuguese beans and linguica with me recently. Just delicious Melissa! Let me see how my dad’s recipe compares!

Recipe

One Pound of pinto beans-presoaked, wash and pick out pebbles before soaking
1/3 pound bacon-cut up
1 Large onion-chopped
1/2 green bell pepper-chopped
Water to cover-approximately 4 cups
15 Ounce can tomato sauce
1/2 Teaspoon cinnamon
1 and 1/2 Teaspoon cumin
1/2 Teaspoon salt or salt to taste
Pepper to taste
Up to one pound of pan cooked linguica-chopped or sliced

If not adding linguica or for those that just desire a more garlic taste add one large garlic clove (minced). Add with bell pepper.

Soak the beans overnight. This step can be skipped but the amount of water added will increase significantly. If you use this latter method start with two inches of water over all prepared ingredients and add more as needed as the beans cook.

Cooking Bacon for Portuguese Beans

 

 

 

 

 

 

Cook the bacon, not to crisp, in a dutch oven and drain off excess fat.

Bacon Essential for Portuguese Beans

 

 

 

 

 

 

Add chopped onion to the bacon and continue cooking.

Sautรฉing Peppers and Onion for Portuguese Beans and LInguica

 

 

 

 

 

 

Add bell pepper and cook until pepper begins to soften.

Portuguese Beans Simmering

 

 

 

 

 

 

Add soaked beans and water. Turn burner to medium heat until the beans begin to boil. Turn the heat to low for simmering heat.

All These Delicious Ingredients

 

 

 

 

 

 

Add tomato sauce and the spices. Hold salt and pepper for now. Cover and cook until beans are tender. Depending on the soaked beans or not this could take several hours. Remember to check from time to time to add water as needed.

Linguica, Linguica, Linguica

 

 

 

 

 

 

Slice or chop the linguica. Cook over medium heat until slightly brown. This process will remove some of the excess fat. Drain after cooking. The large piece is being cooked for an afternoon sandwich. The perks of being the cook. Add linguica and continue cooking. After about 30 minutes check for need of salt and pepper. Add as needed.

Aromatic Delicious Portuguese Beans with Linguica

 

 

 

 

 

Cook until beans are tender. Just as a linguica sausage recipe is regional so is the recipe for Portuguese beans. This Portuguese Beans with Linguica Recipe tastes very different from Melissa’s. Both are delicious. But of course I have a long history with our family recipe.


18 Comments

  1. Carol Edwards Fina
    Posted December 11, 2013 at 4:38 pm | Permalink

    Thank you Anita…If I can make these taste like years ago I will be in heaven.

    • Posted December 12, 2013 at 6:19 pm | Permalink

      Let me know Carol how it goes. My father would have been so pleased with your comment. I know I am.

  2. sherry elmore
    Posted September 24, 2014 at 2:35 pm | Permalink

    My grandma was from the aczores and I loved when she made this for us of course she has passed on now and I cannot get her recipe and of course no one in the family knows it so I am going to try this it looks the closest to hers wish me luck

    • Posted September 24, 2014 at 3:54 pm | Permalink

      Sherry, So excited to hear you’re going to give it a try. It’s a great recipe and I’m hopeful it’s exactly like your grandma’s. There’s nothing more wonderful than bringing back those wonderful memories. My brother who’s memory about these beans is a bit sharper than mine (He cooked Portuguese Beans for large gatherings often.) mentioned to me two things about this recipe. He stated my grandmother used “pink” beans instead of pinto if she could find pink beans, and green bell pepper wasn’t used to the best of his recall. However, this recipe tastes the most like my grandmother’s. And the recipe was written down many years ago by me. My suggestion is try it this way first without tweaking. Please come back to let me know your thoughts. Thank you and Good Luck!

  3. Robert
    Posted October 19, 2015 at 6:37 pm | Permalink

    Bought some of this kind of beans from a butcher shop BBQ in Denair years ago. Didn’t know what they were, just beans. I used your recipe to feed about 25 folks a couple months ago. I have made it three more times, once to feed a crew and twice for the family. This is so simple yet so fantastic. I erred in my timing and fully cooked the beans before adding any ingredients, and didn’t cook down the linguica. It was at least as good as the others, and I don’t think I’ve ever tasted better beans.

    • Posted October 19, 2015 at 7:33 pm | Permalink

      Robert, so pleased to hear of your success with the recipe. And you’ve made it your own! Many thanks for your comments.

  4. Dan Safreno
    Posted April 15, 2016 at 10:35 am | Permalink

    There must be ten variations in my family. I think I like my grandmother’s the best; keep in mind I believe beans are the most perfect food. At least 3 pots a month (except during the Celebration, then soupas). First, prefry chopped pepper, onions, linguica and any other meat you want to use. Mix the flavors — the new one is heavenly. I use pink beans as opposed to pinto. I think I get a softer and tastier bean. After boil, I slow cook forever and a day — it just gets better. I know it is not Potuguese, but add some cornbread land that is the real deal!!

    • Posted April 15, 2016 at 4:59 pm | Permalink

      I agree about beans being the perfect food. Nothing like a pot of beans cooking on the stove. I’m not sure how we got started using pinto beans (my dad maybe) because my grandmother always used pink beans. Or was it the other way around? Goodness. My dad, too, enjoyed a slice of bread (white usually) in his bowl of beans. Your cooking suggestion is a good one.

      Thank you for taking the time to stop by and share!

  5. Suzan
    Posted August 15, 2016 at 4:24 pm | Permalink

    Making this tonight. First time soaking and cooking beans. Am I suppose to use the same water the beans soaked in?

    • Posted August 15, 2016 at 4:39 pm | Permalink

      Suzan,

      It is best if you drain off the water you used for soaking and add fresh water at the time of cooking. If you haven’t cooked beans before be sure to look through the dried beans on a flat surface removing small pebbles and misshapen beans. I’ve cooked and eaten beans since I was very young. I love this recipe for so many reasons … one being it’s just delicious! Thank you for stopping by and I hope you enjoy.

  6. Posted December 19, 2016 at 9:40 pm | Permalink

    Amazing!! I made these beans tonight hoping to relive my grandmothers recipe (nobody has it). It’s not hers exactly but it if a fantastic one nonetheless ๐Ÿ™‚ thank you for sharing.

    • Posted December 19, 2016 at 9:54 pm | Permalink

      Happy to hear you enjoyed the recipe! It’s always a bit disappointing when it’s not exactly as we remember. Our family missed writing down so many good recipes including my Grandmother Rose’s homemade bread. Thank you for stopping by. Happy Holidays!

  7. JoAnn B
    Posted March 19, 2017 at 12:12 pm | Permalink

    “These are almost exactly like Gram’s” — was the comment from my kids! We always looked forward to taking home a mason jar full after a visit with her. Somewhere along the way, I lost her recipe and this is the closest ~ could almost say identical ~ to hers.
    They are always better after sitting a day if one can wait that long!
    Thanks from me & my kids!

    • Posted March 19, 2017 at 6:21 pm | Permalink

      JoAnn, It’s always pleasing to find this recipe hits the mark. My grandmother would be so pleased too. She loved & lived to cook. I wish she could see how many are pleased with her recipe. Thank you for stopping by and hope you come back soon.

  8. Rockin'Ronnie ๐Ÿ˜Ž
    Posted March 27, 2017 at 8:46 am | Permalink

    We cook Portagee Beans all the time,
    a pot goin now๐Ÿ˜€๐Ÿ˜‹
    I like to change it up each time, never the same, always AWESOME!! Get your linguicia from a local Portagee Butcher though, Always better!๐Ÿค—

  9. Jennifer
    Posted October 18, 2017 at 5:19 pm | Permalink

    I omit the cinnamon and add green chilis. I also braise the pan after frying the linguica with dry vermouth….so very good…I also add a lot more garlic!
    Thanks for the recipe!

    • Posted October 18, 2017 at 5:52 pm | Permalink

      Jennifer,
      Your ideas sound delicious. I’ll have to give them a try. While Portuguese beans recipes are rather family specific variations are great. Omitting the cinnamon and adding green chiles might for the Perry traditionalists take it a bit far away. It all sounds good to me. Thank you!

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