Tuga Pops − Tuesday, August 2, 2016, 10 Years ago in Soup Recipes
4 out of 5 with 615 ratings

Authentic Bean Stew with Linguiça | Comfort Food Recipe

Warm your kitchen with this hearty Portuguese bean stew. Smoky linguiça and tender beans simmered in one pot for a rich, easy meal. Grab the recipe now!
3 h 15 min 6 servings Easy Prep time 15 min Cooking Time 3 h
 

You’ll Love This Authentic Bean Stew with Linguiça | Comfort Food Recipe

This authentic Portuguese bean stew delivers a smoky, deeply savory flavor profile balanced by aromatic spices and rich linguiça. Master the foundation of the dish with a traditional refogado of bacon, onions, and garlic, then simmer with protein-rich pinto beans and a touch of warm cinnamon for a velvety texture. This one-pot comfort meal captures the rustic essence of Alentejo soul food.


The Story of Authentic Bean Stew with Linguiça | Comfort Food Recipe

Portuguese bean stew is deeply rooted in the rustic traditions of the Azores and mainland Portugal. It was originally conceived as a frugal yet nourishing meal for hardworking farmers. Households historically relied on dried beans and preserved meats like linguiça to sustain themselves.

Linguiça is a smoke-cured pork sausage seasoned generously with paprika and garlic. It imparts an unmistakable smoky richness directly into the savory broth. Over generations, this humble peasant food evolved into a cherished staple across Lusophone cultures.

The slow-simmering technique allows the starches from the beans to thicken the liquid naturally. These tender beans perfectly absorb the savory fats rendered from the bacon and sausage. When serving this robust dish, traditional accompaniments help balance its heavy notes.

A side of fluffy Portuguese white rice or warm, crusty rolls is essential. These starchy sides are perfect for soaking up the deeply flavored broth. Lightly sautéed collard greens with minced garlic provide a vibrant, slightly bitter contrast.

For a refreshing crunch, a simple tomato and onion vinaigrette adds the perfect acidity. This harmonious blend of textures and tastes celebrates the enduring legacy of Portuguese culinary ingenuity. It effortlessly transforms basic pantry ingredients into an unforgettable family feast.

Whether enjoyed on a chilly evening or during a festive gathering, this stew embodies true comfort. Cooks often customize the base with regional spices or seasonal vegetables. Ultimately, this authentic dish remains a wonderful testament to heritage ingredients.

Recommended Drink Pairings:

For this robust stew, a bold Portuguese Touriga Nacional or an earthy Douro Valley red blend beautifully complements the smoky linguiça. If you prefer white wine, a crisp, chilled Vinho Verde provides a refreshing and highly acidic contrast. Wonderful non-alcoholic options include sparkling citrus mineral water or a freshly brewed dark espresso to finish the hearty meal.


Frequently Asked Questions:

Q: Can I use canned beans instead of dried pinto beans for this stew? I forgot to soak them overnight.

A: You can easily substitute canned pinto beans to save significant preparation time. Simply rinse and drain three cans of beans before adding them to the pot. Reduce your simmering time and use less water to achieve the right consistency.

Q: What is a good substitute for linguiça if I cannot find it locally?

A: Spanish chorizo is an excellent alternative because it shares a similar smoky flavor profile. You can also use a high-quality smoked kielbasa with an added pinch of smoked paprika. Both options will infuse the broth with the necessary savory richness.

Q: How can I thicken the broth if the stew turns out too watery?

A: You can quickly thicken the broth by mashing a small portion of the cooked beans. Simply press them against the side of the pot using a wooden spoon. The released starches will immediately bind the liquid and create a heartier texture.


Ingredients

1 lb (450g) of pinto beans-presoaked, wash and pick out pebbles before soaking1/3 pound (150g) bacon (cut up)1 Large onion (chopped)1/2 green bell pepper (chopped)Water to cover approximately 4 cups (946ml)15 Ounce (425g) can tomato sauce1/2 Teaspoon (2.5ml) cinnamon1 and 1/2 Teaspoon (7.5ml) cumin1/2 Teaspoon (2.5ml) salt or to tastePepper to tasteUp to one pound (450g) of pan cooked linguica (chopped or sliced)2 Garlic cloves (minced)

Equipment:

Dutch ovenCutting boardChef's knifeMeasuring spoonsMeasuring cupsWooden spoon

Directions

  1. Soak the beans overnight. This step can be skipped but the amount of water added will increase significantly. If you use this latter method start with two inches of water over all prepared ingredients and add more as needed as the beans cook.
  2. Cook the bacon, not to crisp, in a dutch oven and drain off excess fat.
  3. Add chopped onion to the bacon and continue cooking.
  4. Add bell pepper and cook until pepper begins to soften.
  5. Add soaked beans and water. Turn burner to medium heat until the beans begin to boil. Turn the heat to low for simmering heat.
  6. Add tomato sauce and the spices. Hold salt and pepper for now. Cover and cook until beans are tender. Depending on the soaked beans or not this could take several hours. Remember to check from time to time to add water as needed.
  7. Slice or chop the linguica. Cook over medium heat until slightly brown. This process will remove some of the excess fat. Drain after cooking. Add linguica and continue cooking. After about 30 minutes check for need of salt and pepper. Add as needed.
  8. Cook until beans are tender.

Adapted from a Recipe by: Anita

Nutritional Facts (Per Serving)

Calories
410 kcal
Fat
18 g
Carbs
40 g
Protein
22 g

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Comments (25)

cberbereia
cberbereia
This comment has not been approved or is currently hidden from users
2 Days ago, Friday, May 29, 2026

Annemarie W.
Annemarie W.
I love Portuguese food !
2 Years ago, Saturday, May 11, 2024

Adriana
Adriana
Can canned beans be used instead of dry
2 Years ago, Wednesday, May 8, 2024

Tuga Pops
Tuga Pops
Yes.
2 Years ago, Thursday, May 9, 2024

Mark J. Lewis
Mark J. Lewis
I'm trying to recapture my dads recipe. At first I thought the green pepper was nuts, but the more I think about it, and I'm talking 40+ years ago, I think I recall something green in the beans. I may try it!

Thanks for helping to re-spark my interest.
3 Years ago, Saturday, June 24, 2023

Sue
Sue
This is a little different from the Portuguese Bean Soup I grew up with. My family is from the Azores, so I suppose it's possible that that's the difference, or someone changed it overtime. People do make changes to recipes. We never used green peppers. We used pink beans, bacon or linguica, 3 onions, garlic, tomato sauce, brown sugar, cumin, and 1/8 tsp. each allspice, cinnamon and cloves. The spices were what made this dish special. It brings back good memories!
3 Years ago, Friday, March 31, 2023

Jenny Tomlinson
Jenny Tomlinson
Chourico in SA is horribly expensive so I used a locally made Russian Sausage. All I can say is WOW it was Delicious.
4 Years ago, Saturday, August 13, 2022

Jenny Tomlinson
Jenny Tomlinson
What is Linguica pse?
4 Years ago, Tuesday, August 9, 2022

Tuga Pops
Tuga Pops
It's a Portuguese sausage similar to chouriço Jenny.
4 Years ago, Tuesday, August 9, 2022

Beverly
Beverly
Sounds delish!!
4 Years ago, Monday, August 8, 2022

Maxine
Maxine
Not too clear about when to add the liguica. When the beans are soft? Or after the tomato sauce?
4 Years ago, Friday, June 10, 2022

Kevin
Kevin
Stir in near the end of the cook.
4 Years ago, Friday, September 23, 2022

Tuga Pops
Tuga Pops
Maxine, step 7.
4 Years ago, Friday, June 10, 2022

Gina
Gina
Do you have a recipe for Portuguese sweet bread
4 Years ago, Saturday, February 5, 2022

Tuga Pops
Tuga Pops
4 Years ago, Saturday, February 5, 2022

Susan Neves
Susan Neves
I think the recipe sounds good...the only ingredient I'm questioning is the cinnamon, although 1/2 tsp. is very small considering the amount of beans.
4 Years ago, Friday, January 14, 2022

Joan Elizabeth Fournier
Joan Elizabeth Fournier
My maiden name is Souza and have never used cinnamon making this soup. or cumin and will use a small amount of wet red crushed peppers. My heritage is the AZORES an island and Portuguese. Just to let you know many ways of making it. Enjoy
4 Years ago, Saturday, June 11, 2022

Tuga Pops
Tuga Pops
Susan, if you're not a fan please leave that out, the author simply recommends it but it's up to everyone's taste buds. to take away or add anything. :-)
4 Years ago, Friday, January 14, 2022

Bob
Bob
can you use red kidney beans instead
5 Years ago, Sunday, December 5, 2021

Tuga Pops
Tuga Pops
Yes for sure.
5 Years ago, Monday, December 6, 2021

Tuga Pops
Tuga Pops
Yes for sure.
5 Years ago, Monday, December 6, 2021

Sandra Souza
Sandra Souza
I agree with Justin. My mother and grandmother preferred pink beans when they made this. Otherwise this recipe is pretty close to theirs.
5 Years ago, Tuesday, November 16, 2021

Tuga Pops
Tuga Pops
Thank you for the tip Sandra.
5 Years ago, Tuesday, November 16, 2021

Justin Borba
Justin Borba
I prefer pink beans to pintos. That suggestion was in a comment for this same recipe from an earlier time -- Maybe a year or two back. It definitely makes a difference.
5 Years ago, Wednesday, August 25, 2021

Tuga Pops
Tuga Pops
Thanks Justin, we were using Facebook comments before, this comment system is new so all the old comments are gone.
5 Years ago, Thursday, August 26, 2021

Tuga Pops

Joined 11 Years ago n/a
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