Portuguese Linguiça and Fava Bean Stew
Linguiça is a meaty-flavored, brined and lightly-smoked Portuguese sausage made with pork butt, oregano, and paprika. Reminiscent of feijoada or a small cassoulet, it is combined here with uncured, smoked bacon, garlic sausage, onions and fava beans and simmered with tomatoes, cumin, cinnamon and nutmeg..
Portuguese Linguiça and Fava Bean Stew
Serves 2
2 cups homemade chicken or vegetable stock
1 large link Portuguese linguiça, sliced
1/4 cup garlic sausage, diced
2 slices uncured, smoked bacon, diced
1/2 Spanish onion, chopped
1 clove garlic, minced
1/2 cup dry fava beans, blanched and peeled (use fresh when in season)
1 1/2 tablespoons tomato paste
1 4″ stick of cinnamon
1 whole nutmeg seed, abraded
1/2 teaspoon cumin seeds
1/4 cup celery, diced
1 Roma tomato, diced
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves
sea salt and freshly-ground black pepper
Fry bacon until nearly crisp. Add onions, linguiça, garlic sausage and cumin and sauté until very well browned. Pour off grease and transfer meat to a strainer and allow to drain thoroughly. De-glaze pan with a little stock, scraping up all the brown bits with the back of a wooden spoon.
Add cinnamon, garlic, nutmeg, celery and the rest of the stock, reduce heat and simmer until beans are nearly tender, about 45 minutes.
Remove cinnamon and nutmeg and add the meat, tomatoes and tomato paste, celery leaves and parsley and simmer 5 minutes. Season to taste with salt and pepper, then ladle into bowls. Drizzle a little good olive oil over the top and serve hot.
ella said,
December 14, 2009 at 7:44 pm
mmmm… reminds me of Portugal! (and makes me want some brazilian feijoada! double yum!)
Ren said,
December 14, 2009 at 7:55 pm
This was a less elaborate weeknight affair, but pretty tasty nonetheless :-)
Sahara said,
December 14, 2009 at 11:41 pm
love your idea of less elaborate! :)
Ren said,
December 15, 2009 at 7:52 am
It tastes elaborate, but is really quite simple. Peeling the favas is a chore, though :-)
sustainableeats said,
December 15, 2009 at 6:42 pm
Ren, you slay me each time I open the google reader. I was eying that linguica recipe in the charcouterie book but probably won’t make it since it’s too spicy for the kids. Living vicariously via Ren…
sustainableeats said,
December 15, 2009 at 6:52 pm
I’m making up bumper stickers that say “Viva el Ren!”
Ren said,
December 16, 2009 at 8:03 am
Hoot! Send me one :-)