Yields:
3 Servings
Difficulty: Easy
Prep Time: 12 Mins
Cook Time:
5 Hr 15 Mins
Total Time:
5 Hr 27 Mins
Oh, the flavors in this dish!! Linguica isn’t found up here in northern Michigan, so I used hot chorizo instead. Please, please hunt linguica if you can, otherwise you can sub a good quality, savory sausage for this recipe. My diet doesn’t include 90% of most meats, but I did taste this before serving. My mouth was quite pleased with the results, and I encourage you to delve into the culture behind this creation and play with the spices you find.
I also made a sweet cornbread to go alongside this, because I’m a Southern woman, and…beans!!! Would I be absolutely tickled if you added jalapenos, and/or cheddar cheese to said cornbread?
Maybe…
Wash your paws, and let’s go!
Ingredients
Adjust Servings
- Sweet Cornbread
Instructions
- Wash beans.
- Place beans in oven-safe pot and cover with water, plus 4 extra cups.
- Cook for 1 hour, or until beans begin to get soft.
- Fry sausage, garlic, and onion until golden brown.
- Add spices, salt, pepper and tomato sauce.
- Cook 15 minutes.
- Pour over pre-cooked beans, adding sugar, vinegar, and more salt and pepper to taste.
- Stir, cover, and bake 3-4 hours at 350°. Sweet Cornbread
- Pre-heat oven to 400°, and have a warm, piled cast iron skillet standing by.
- Sift dry ingredients together.
- Mix wet ingredients together.
- Mix wet into dry, careful to mix to combine, only. (Fold in optional ingredients here).
- Pour into prepared skillet, shaking the skillet gently to settle and distribute batter evenly.
- Bake 24-27 minutes, or until toothpick comes out clean.
- Butter top layer once done, cut and serve with baled beans.