Portuguese Beans with Kale and Linguica

Portuguese Beans with Kale and Linguica

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"This makes a great winter meal or addition to a barbeque or potluck."
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13 h 20 m servings 648 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the pink beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight.
  2. Drain and rinse the beans; pour fresh water into the pot, covering the beans by 3 inches. Bring to a boil over high heat, then reduce the heat to low; cover and simmer gently.
  3. Place the bacon into a large skillet set over medium heat. Cook and stir until the bacon has released its grease and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, peel the skin off of the linguica and discard. Cut the sausages in half lengthwise, then slice into 1/4 inch thick half moons. Add the sausage to the skillet, and cook until the sausage has browned. Remove with a slotted spoon and stir into the beans.
  4. Stir the onion and garlic into the remaining grease and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin, and paprika. Cover and continue simmering for 4 hours.
  5. Stir the kale and chipotle pepper into the beans, and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.



I made this several years ago with homemade linguica and it was fabulous. I have another pot of it simmering away right now but with Cajun sausage instead of linguica (couldn't find any and did...

I did not have Ling but I used a combo of hot and sweet sausage and it turned out great!

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