Monday, January 30, 2012

White Beans with Linguica

My sweetie has discovered this great butcher/charcuterie shop in town and shops there frequently. He recently came home with some linguica without a plan. Since it is still winter and cold (even though it hasn't been raining), a nice bean dish seemed in order.

This is what I came up with, and it turned out really great! We had it with a green salad and dinner rolls. Yummy!

White Beans with Linguica

1/2 lb. Dry White Beans, such as Navy
8 Cups Water
2 Slices Bacon, cut into 1/2-inch pieces
1 Large Onion, Diced (about 1 1/2 cups)
3 Cloves Garlic, Minced or Pressed
1/2 lb. Linguica sausage, 2 links
Salt and Pepper, to taste
1/2 tsp Dry Oregano
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika (or regular, if you don't have smoked)
Fresh Chopped Parsley, for Garnish

Soak the beans in water to cover by 2 inches 8 hours or overnight.

Drain and rinse the beans and place in a soup pot or dutch oven with 8 cups water. Bring to a boil, then reduce heat to a low simmer.

Cook the bacon in a frying pan over medium heat until brown but not crisp, about 7 minutes, add to the beans.

Cook the diced onion in the bacon grease until just starting to brown, 8-10 minutes. Add the garlic and cook, stirring, for one minute longer. Add to the beans.

Cut the linguica in half lengthwise, then slice into quarter-inch half-moons. Cook over medium heat in the frying pan until browned, about 10 minutes. Add to the beans.

Cover the beans and maintain a low simmer. Cook, stirring occasionally, for about 2 1/2 hours. Add the salt and pepper, cumin, oregano, and smoked paprika. Cook for an additional 30 minutes, uncovered, until the flavors have melded and most of the liquid is cooked off.

Spoon into bowls and garnish with fresh chopped parsley.

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