Around Wednesday you start missing real food, a pot on the stove and the smell of beans through the house. Hearty beans are like a feijoada that fits in the middle of the week: you let the pressure cooker do the work in the morning, with the Linguiça Artesanal and the smoked calabresa in the broth, and by dinner time it's even tastier.
- Time
- 1h30 (plus soaking overnight)
- Serves
- 6 people
- Difficulty
- Medium
- Product
- Sabores Linguiça Artesanal
Ingredients
- 1 lb of black or pinto beans, soaked since the night before
- 1 pack of Sabores Linguiça Artesanal, sliced
- 1/2 pack of Sabores Smoked Calabresa, in half-moons
- 1 pack of Smoked Paio (Pork Paio Smoked), sliced — optional, for a richer stew
- 1 tablespoon of Tirolez Salted Butter
- 1 large onion, chopped
- 5 garlic cloves, crushed
- 1 packet of Sazón Beans
- 3 Kisabor Bay Leaves
- Kisabor Onion, Garlic and Parsley Seasoning to finish
- Ibisco Malagueta Pepper, for those who like it
- White rice and sautéed collard greens on the side
Wait until the end to adjust the salt, because the sausage, the calabresa and the paio season the broth as they cook.
How to make it
- 1Drain the beans that soaked overnight and put them in the pressure cooker with the bay leaves and water about two fingers above the beans. Once it reaches pressure, count 25 minutes.
- 2While the beans cook, brown the sausage, the calabresa and the paio in a skillet, without oil, until they release their own fat and are nicely browned.
- 3In that same skillet, add the butter, onion and garlic and sauté until golden. Then add the Sazón and stir to combine.
- 4When the pressure is released, take a ladle of the cooked beans, mash it right there in the skillet with the sauté and return everything to the pot, with the meats.
- 5Leave the pot uncovered on low heat for about 30 minutes, stirring now and then, until the broth is thick and glossy.
- 6Finish with the onion, garlic and parsley seasoning and serve with white rice, sautéed collard greens and the malagueta pepper on the table, for those who like a little more heat.
The secret
It's the ladle of beans mashed into the sauté. It thickens the broth without any flour and spreads the sausage flavor through the whole pot.