Here’s another family recipe. Well technically it is friends of family, but you don’t really care how I got it, do you? You just want to get on to the deliciousness. And make no mistake, these Portuguese Beans with Linguica are incredible. And pretty easy to make too.
They are a spicy kin to American Pork and Beans: pink beans and spicy sausage in a rich thick sauce. Linguica is a spicy Portuguese sausage. If you can’t find it in your area you can substitute Chorizo or even a hot Italian sausage. You could also use navy or small red beans instead of the pink. It won’t be the same, but do what you have to do.
Traditionally, this recipe can take a long time to make if you soak the beans overnight and cook them on the stove. We were in the midst of an ant invasion in the kitchen so I sped things up by using a quick soak method and then cooking the beans in the pressure cooker. The total time ended up being about 2 1/2 hours, most of it hands off time.
The original recipe says it serves six, but I listed eight 1 cup servings in my recipe below. It will be more or less depending on whether you serve it as a main dish or side dish and what you serve with it. These will be wonderful in fall or winter to warm you up or as a side dish for your summer barbecues.
Portuguese Beans and Linguisa are a sweet, spicy and meaty bean dish. Great in cold weather, or as a side dish for a barbecue.
1lb pink beans
1 Small onion (chopped)
1 clove garlic
2 cans 16 ounce tomato sauce
2/3 cups brown sugar
1/4 teaspoon cumin
1/4 teaspoon allspice
Traditionally this is a cook most of the day meal, but with a pressure cooker the cooking time is dramatically reduced without sacrificing any flavor. I have detailed both the standard and quick soak methods of preparing the dry beans and the standard and pressure method of cooking. Use whichever ones suit your needs.
STANDARD SOAK: Cover beans with water and soak overnight.
QUICK SOAK: Cover beans with water, bring to a boil for 2 minutes, turn off heat, cover and let sit for approximately one hour until beans are no longer hard.
Drain off water and refill until beans are covered again.
STANDARD STOVE TOP METHOD: Bring to a boil, then reduce heat and cook several hours or until the beans are tender.
PRESSURE COOKER METHOD: Bring beans and water to pressure and cook for 12 minutes on high, 18 minutes on low. Remove from heat and use the automatic pressure release. If beans are not tender, bring back to pressure and cook for an additional 2-4 minutes.
While beans are cooking, cook the linguisa and break up into small pieces (about ½ to 1”). When cooked remove the linguisa from pan, pour off all but a little grease and sauté the onion and garlic gently until softened. Add the tomato sauce, brown sugar and spice.
When the beans are well done, drain and save the extra bean water. Stir about one cup of the bean juice into the sauce and add to the cooked beans with the linguisa. Let simmer for an hour or so before serving. The extra bean juice may be added if the beans seem dry or saved to enrich soup stock for another meal.