Linguica Chowder

Linguica Lovers Only! Seriously! When my brother visits we have linguica … Linguica and Peas, Linguica and Eggs, Linguica and Greens, Linguica and Beans, Pizza with Linguica and just plain Linguica. My brother’s a purest and linguica alone is his favorite. I, on the other hand, put it in just about anything! Here’s an easy soup and the main ingredient … you’ve got the picture!

When we’re not making linguica we are buying some of our favorites locally, Raven’s of Armona and Lemoore Locker. But honestly, we love it all!

Recipe

2 Tablespoon olive oil
1 Cup chopped onion
10 Ounces linguica-casing removed and linguica meat chopped
1 Clove of garlic-minced
1 1/2 Tablespoons tomato paste
2 Cups water or broth
15 Ounce can cannellini beans-no drain necessary
Salt to taste
1/4 Cup half and half
Garnish with cilantro optional

Sauté the onion over moderate to low heat in the olive oil until almost golden but not brown.

Add the linguica meat and garlic and cook until juices flow. Drain if there is an abundance of fat.

Stir in the tomato paste. Increase heat if necessary. Add the water or broth after paste is well mixed into the meat and onion mixture.

Bring to a simmer over moderate heat.

Add the beans and mash with a potato masher until incorporated well throughout. Bring again to a simmer.

Taste for need of salt. You may not need any.

Add the half and half and bring again to a simmer.

Garnish & Serve.