- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“The pinto beans with calabresa sausage bring soft grains cooked in a pressure cooker and enriched with a golden sauté of onion, garlic, and olive oil. The final cooking over low heat incorporates the smoked flavor of the calabresa sausage into a velvety and consistent broth.”
What you need to know
- The prior soaking of 30 minutes hydrates the carioca beans, reducing phytates and shortening the cooking time in the pressure cooker.
- The bay leaf added in the pressure cooker gives a classic woody aromatic profile to the base broth.
- Sautéing the sausage, garlic, and onion separately browns the calabresa just right before thickening the beans.
Ingredients
Main
- 2 cups of pinto beans
- 200g of calabresa sausage cut into slices
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- Salt and pepper to taste
- Enough water to cover the beans
Instructions
Principal
- In a pressure cooker, place the already washed beans and cover with water. Soak for 30 minutes to make cooking easier.
- Drain the bean water and add more water, enough to cover the beans, and the bay leaf.
- Close the pressure cooker and take to high heat until it starts to whistle. After it starts whistling, reduce to medium heat and cook for 25 minutes.
- Meanwhile, in another pan, heat the olive oil and brown the onion and garlic until soft.
- Add the calabresa sausage and fry until lightly crispy.
- After the bean cooking time, release the pressure from the pressure cooker and check if the beans are cooked. If necessary, cook for a few more minutes.
- Mix the beans with the sausage and the seasonings from the pan, adjusting the salt and pepper to your taste.
- Let it cook over low heat for another 5 minutes to incorporate the flavors.
Chef's tips
- Discard the soaking water and add clean water before closing the pressure cooker to avoid digestive discomfort.
- Mash a ladle of cooked grains against the bottom of the pot to release starch and thicken the broth naturally.
- Season with salt only in the final stage after mixing the calabresa, as the smoked sausage already transfers salt to the beans.
Variations
- Add small cubes of Japanese pumpkin to the beans in the last 5 minutes of cooking to sweeten the broth.
- Sauté 1 seeded chopped tomato and dedo-de-moça pepper along with the onion for a spicy touch.
- Add collard greens sliced into thin strips in the final minutes of the pot to enrich the dish with greens.
Substitutions
- Smoked calabresa sausage can be replaced by sliced paio, salted desalted loin, or diced bacon.
- Carioca beans can be replaced by black beans, red beans, or black-eyed peas in the same measure of 2 cups.
- Olive oil can be replaced by lard for a sauté with a country flavor.
How to store
Store the beans with sausage in a closed glass or plastic container in the refrigerator for up to 4 days. When reheating, add 2 tablespoons of water to the pan to recover the fluidity of the broth thickened by the cold.
Can it be frozen?
Beans with sausage freeze very well in airtight containers for up to 3 months. To defrost, transfer to the refrigerator the night before or heat the frozen block directly in the pan with a splash of water.
What to serve with
Serves as a perfect pair for fluffy white rice, corn or cassava farofa in butter, and grilled pork chop. A portion of sauteed collard greens with garlic and orange segments completes the meal.
Frequently asked questions
Why is it important to soak the beans before cooking?
Soaking reduces substances that cause intestinal gas and hydrates the inside of the grain, allowing it to cook evenly without bursting the skin.
How long should the pressure cooker hiss?
Cook for 25 minutes on medium heat after the continuous release of steam from the valve begins, waiting for the pressure to release completely before opening.
How to make the bean broth well-bodied and thick?
Remove a ladle of cooked beans with broth, mash well with a fork, and return to the pan, letting it boil over low heat for 5 minutes without a lid.
Does the sausage need to be fried before going into the beans?
Yes, browning the sausage in the skillet with garlic and onion activates the smoked fat and sears the meat, ensuring superior flavor in the final broth.
