(Click each picture to make it larger)
Linguiça is a Portuguese sausage that is seasoned with some of my favorite things, onions, garlic and paprika. It’s a cured meat that is soaked in wine and from what I have learned over my life, cured meat is awesome especially when it’s soaked in wine! I could eat this stuff with every meal and be totally happy. Blah blah blah try it for yourself and I’m sure you’ll like it!
Ingredients:
1/2 lb. Linguiça Sausage
Extra Virgin Olive Oil
1 tomato
1 Walla Walla Sweet Onion
3 garlic cloves
Pinch of fresh thyme, oregano, and thai basil
1/2 tsp. cumin
1/2 tsp. paprika
1 tsp. kosher salt
2 bay leaves
2 cups black beans, hydrated
1/2 cups cooked white rice (I used Juniper Rice)
In a medium sauce pan heat up about 1 tbsp. olive oil then add the sausage and cook it for about 2 minutes on each side. Add the tomato, onion, and garlic cloves then cover and cook for 15 minutes on low heat. After 15 minutes slowly stir in1/3 cup water (or chicken broth), then all the herbs and spices, cover again and cook for 5-7 minutes. Serve over white rice!
Enjoy,
Eric
It’s settled, I’m making black beans and rice tonight! This is one of my most favorite kind of dish – whether it’s Cuban, Brazilian or anything, black beans, cured sausage and rice is manna from heaven. Sorry, I’ll be too hungry to plate it as nicely as you’ve done!
I never plate the food I’m going to eat nicely. We had a friend over last night so I plated hers and my wife’s plate like that. I’m hungry again……..Thanks for stopping by T.G!
Eric
These are indeed a spectacular sausage. Your presentation is so beautiful.But it’s almost torture as I sit here sipping and Ensure through clenched tight jaws. GREG
Beans and sausage!!!!!!!!sounds perfect and delicious.
This was so good! I think it’s amazing that you really never cook the same thing twice… but if there ever comes a day that you just can’t think of anything new to try… COOK THIS AGAIN!
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dude when do you put in the beans?
What are “hydrated beans”? Soaked over night? Fresh shucked from the shell? Cooked to where they’re tender? Canned?
And when you’ve figured out what hydrated means, dude, when do you put in the beans?