Linguica And String Beans Recipes

Steps:

• 1. Heat the beans,add flavoring to taste.
• 2. Cut the linquica and brown in a pan. Add to the beans, and heat until steaming hot.
• 3. Serve with heated/toasted brown bread and plenty of butter.

Steps:

• 1. Saute onion and green pepper in butter until onions are tender. Place onion and pepper in pot with potatoes, linguica and beans. Add enough water to cover. Add allspice,salt and pepper. Stir in tomato sauce. Cover and simmer until beans are tender, about 1 hour.

Steps:

• 1. Saute onion, garlic, and bell pepper in 1-2 Tablespoons butter or olive oil until onions are tender.
• 2. Place onions,garlic, bell pepper, potatoes, linguica, and green beans in a large saucepan.
• 3. Add enough water to cover.
• 4. Add All-spice, red pepper, tomato sauce or crushed tomatoes, salt and pepper.
• 5. Cover and simmer until beans are crisp tender and potatoes are fork tender (approx. 1 hour).

Steps:

• Saute onion, garlic, and bell pepper in 1-2 Tablespoons butter or olive oil until onions are tender.
• Place onions,garlic, bell pepper, potatoes, linguica, and green beans in a large saucepan.
• Add enough water to cover.
• Add All-spice, red pepper, tomato sauce or crushed tomatoes, salt and pepper.
• Cover and simmer until beans are crisp tender and potatoes are fork tender (approx. 1 hour).

Steps:

• 1. Dice onion, green bell pepper, and garlic. Add a few tbls olive oil to stock pan over med heat. Add onion and green bell pepper to pan and cook until onion is soft. Add garlic, careful not to burn. Add tbls of crushed red pepper, more or less if desired. Stir
• 2. cut linguica into 1/2 rounds{I remove skin from linguica 1st} Add to pan and stir, let cook for a few minutues to marry the flavors and soften a bit.Do not brown.
• 3. Add beef stock and let simmer for 5 minutes. Add golden mushroom soup and let simmer for 5 minutes. Add tomato sauce let simmer for 5 minutes. Reduce heat to low.
• 4. Add diced potatoes and prepped grean beans, simmer and cook until tender. Frozen greans beans work fine in this recipe, just add at the very end after the potatoes have cooked. Add a little water if needed. This is more of a stew consitency.
• 5. serve with portugese rolls or any crusty bread.

Steps:

• snap off ends of green beans & break larger beans in half, throw in a big pot.
• quarter half an onion & throw it in with the green beans.
• slice linquica into 1 inch slices & throw in the pot.
• add garlic, bay leaves & sea salt.
• add only as much water as necessary to completely cover ingredients.
• bring to a low boil, cover & let cook for 30 minutes, stirring occasionally.
• peel potatoes & cut into quarters.
• add diced tomatoes (undrained), el pato sauce (or regular tomato sauce if el pato isnt available) & tomato paste.
• return to a low boil & add potatoes.
• let boil 30 minutes or until potatoes are done.
• taste & adjust seasonings if necessary.

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
• Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
• Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.