Today, we’ll be exploring the rich culinary history of the Azores, focusing on a traditional and frugal dish—Azorean Bean Soup with Linguiça.
Hi! Old Fuzz Face here. Welcome to the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen!
In the late-1800s and early 1900s, life on São Miguel was simple and community-oriented. Meals were often prepared with whatever was locally available, making use of seasonal ingredients and foods like linguiça sausage.
Our video will show you how to use linguiça in a traditional bean soup that tastes great and is warm and satisfying. – A perfect meal for this time of year.
By the way, don’t be worried if you don’t have any linguiça. A number of grocery chains such as Harris Teeter sell various brands of authentic linguiça sausage. And if you are really daring, try making your own linguiça using my recipe here.
Sous Chef Lessons Learned
Mr. Monte claims that I’m not the sharpest claw on the paw. I’m not saying our video proves him right. I will say that I learned three important lessons while making this about how to make Azorean Bean Soup. Watch the video to see what those three lessons were.
A Recipe on a Journey from the Azores
In 1903, my dad’s parents emigrated from São Miguel to Massachusetts. They didn’t bring much with them, and they had to start here from scratch. But my grandmother did bring one very important thing with her, that was her skill at cooking traditional Azorean dishes.
My grandfather died young, and I never got to meet my grandmother. My dad became the head of the household in the late 1920’s. I learned through my cousin Emma what types of meals my grandmother made for my dad and the family. This bean soup we’re preparing today is an example of what my grandmother would make back in those days. We think you’ll enjoy this bean soup because of its great flavor and ease of preparation.
Azorean-Style Bean Soup with Linguiça
Notes
Note #1 - We used great northern beans. You can use other types of beans, such as red kidney beans, pinto beans, or even lima beans.
Ingredients
- • 1 lb. (450g) linguiça sausage, sliced
- • 1 cup dried red kidney beans, soaked overnight (Note #1)
- • 1 medium onion, chopped
- • 2 cloves garlic, minced
- • 2 medium carrots, diced
- • 2 medium potatoes, diced
- • 4 cups chicken or beef broth
- • 1 can (14 oz) diced tomatoes (optional)
- • 2 bay leaves
- • Smoked Paprika, to taste (optional)
- • Salt and pepper, to taste
- • Extra Virgin Olive oil, for sautéing
- • Fresh parsley, for garnish
Instructions
- Prepare the Beans: Rinse and soak the beans overnight. Drain and set aside.
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the linguiça and cook until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion and garlic. Sauté until soft, then add carrots and potatoes.
- Combine Ingredients: Add the soaked beans, linguiça, broth, bay leaves, and diced tomatoes. Bring to a boil.
- Simmer: Reduce heat and simmer for 1.5 to 2 hours, until beans are tender. Stir occasionally, adding water if necessary.
- Season and Serve: Remove Bay leaves, season with salt and pepper, and garnish with parsley before serving.
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