Cinnamon Beans Portuguese Style

Another take on Portuguese Beans inspired by a Cousin Perry recipe, and this 100 year old picture of the Freitas Family. Yep, these are my relatives in this photo … gone but not without leaving a rich culture behind. Pictured is the celebration following the traditional yearly pig butchering.

The ingredients in this recipe might surprise you … especially the amount of cinnamon used. Morcela sausage is another main ingredient but not always available locally or certain times of the year. I opted for Portuguese Chourico instead. Linguica could easily be used. The secret is to grind the sausage … adding to the beans deliciously spicy bits to tease the palate.

Give this a try! Deliciously spicy!

Recipe #1

(Cousin Leonard’s Slow Cook Method)

1 Pound dry pinto beans-picked through, rinsed and soaked over night
Water
6-8 Ounces Morcela sausage-chopped roughly or ground
1/2 Teaspoon salt or to taste
1/2 Teaspoon pepper or to taste
2 Garlic cloves-minced
1/4 Cup ground cinnamon
1 Tablespoon ground cumin

Drain soaked beans and layer over the bottom of the crock pot.

Layer the Morcela over the beans.

Sprinkle with salt, pepper and garlic.

Add enough water to cover the ingredients by about 2 inches.

Cover the crock pot and place on high temp until water is hot.

Stir in the cinnamon and cumin.

Cover again and turn the temp to low for 8 hours or high for 6 hours. These are approximate times.

Leonard’s family enjoys these beans as a ‘Perry burger,’ hamburger patty smothered with these beans & garnished with shredded cheese and chopped chiles.

Thank you Leonard!

Recipe #2

1 Pound pink beans (or pinto for a creamier result)-picked through, rinsed and soaked over night
1 Tablespoon olive oil
1 Cup chopped yellow onion
1 Green bell pepper-chopped
16 Ounces ground or roughly chopped Portuguese Chourico or Linguica-cook enough to render off fat-drain
8 Ounce can tomato sauce
Water
2 Tablespoons ground cinnamon
Scant tablespoon ground cumin
1 Teaspoon all spice
1/2 Teaspoon salt or to taste-add toward the end of cooking (reminder-sausage has high salt content)
1 Teaspoon ground pepper-this will give a touch of heat, cut back if heat is not something you desire.

Heat olive oil in a dutch oven over medium heat.

Sauté onion until limp. Add the bell pepper and sauté another minute.

Add the soaked drained beans, tomato sauce and spices except for salt-to be added later. Thoroughly mix. Add ground meat and give another stir.

Add enough water to cover all ingredients by 2 inches of water.

Cover and bring to a simmer then turn burner to low. Cook until beans are tender, approximately 4 hours. After 2 hours salt can be added.

Enjoy!!