Linguica And Baked Beans Food

LINGUICA AND BAKED BEANS

Linguica and Baked Beans image

Recipe from an old Boston Globe article, dated Feb.27, 1985, Gaspar's is a sausage success story. A simple recipe: try it and let me know if you like it, or if you tweaked it.

Provided by Beth M.

Time 10m

Number Of Ingredients 2

Ingredients

1 can(s) 9 oz. can baked beans
1/2 lb linguica, bite sized, 1/4 inch slices

Steps:

1. Heat the beans,add flavoring to taste.
2. Cut the linquica and brown in a pan. Add to the beans, and heat until steaming hot.
3. Serve with heated/toasted brown bread and plenty of butter.

FRESH COD BAKED WITH WHITE BEANS AND LINGUICA

Fresh Cod Baked With White Beans And Linguica image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound dried white beans
1 tablespoon olive oil
5 ounces linguica sausage (or chorizo), minced
2 onions, minced
4 cloves of garlic, peeled
2 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
2 14 1/2-ounce cans stewed tomatoes, drained
1/2 cup oil-cured black olives, pitted
1/8 teaspoon chili -pepper flakes
6 6-to-8-ounce cod fillets
2 tablespoons fresh rosemary

Steps:

Rinse the beans and place them in a large Dutch oven. Cover with cold water, place over high heat and bring to a boil. Remove from the heat, cover and set aside for a half hour, then drain.
Warm the oil in the Dutch oven, add sausage and cook for 2 minutes, add onions, garlic and drained beans, cover with cold water and cook over medium-low heat until almost tender, about 40 minutes. Drain excess liquid. Season with 2 teaspoons salt and pepper to taste. Preheat the oven to 350 degrees.
Pulse tomatoes, olives and pepper flakes in a food processor to combine. Arrange the cod on top of the beans. Sprinkle with 1/2 teaspoon of salt. Spoon the tomato mixture over the fillets and sprinkle with rosemary. Cover and bake in the oven until the fish is cooked and the beans are tender, about 20 to 30 minutes.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 13 grams, Fiber 15 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1143 milligrams, Sugar 7 grams

AZORE-STYLE FEIJOS (BEANS)

Azore-Style Feijos (Beans) image

An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking. They are so delicious! This makes the house smell so good! Can easily be prepared vegetarian.

Provided by COOKGIRl

Categories Beans

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dried pink beans, picked over and soaked
8 cups water
3 -4 slices bacon, crisply cooked (substitute ham hock, read NOTE*)
1 medium yellow onion, chopped
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin powder
1 teaspoon coriander seed
5 -6 whole cloves
8 whole allspice
2 bay leaves
6 ounces tomatoes (diced or pureed)
salt and pepper

Steps:

*NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.
For additional flavor, I usually dry roast the spices in a castiron skillet.
Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
Adjust seasoning before serving. Now season with salt.
Remove whole cloves, cinnamon stick and whole allspice.
Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

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