Receita Solta

Delicious White Beans with Sausage: A Traditional Brazilian Recipe

RS

Por

Master Receita Solta

Delicious White Beans with Sausage: A Traditional Brazilian Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories565 kcal

Resumo para quem tem pressa

"White beans with calabresa sausage is a robust, comforting Brazilian stew filled with velvety broths. Pressure cooking extracts the juices from the smoked sausage and softens the large grains perfectly."

Delicious White Beans with Sausage: A Traditional Brazilian Recipe

O Que Você Precisa Saber

- The mandatory 4-hour soaking hydrates the white beans, reduces pressure cooking time, and prevents digestive discomfort. - The prior searing of the calabresa sausage in the pan releases its aromatic fat and enhances the flavor of the sauté. - The 40-minute pressure cooking followed by natural release ensures whole grains wrapped in a dense broth.

Ingredients

Main Course

  • 2 cups of white beans
  • 300g of calabresa sausage cut into slices
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 chopped tomato
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 tablespoon of olive oil

Instructions

Main Course

1

Let the white beans soak for at least 4 hours before cooking.

2

Drain the beans and set aside.

3

In the pressure cooker, heat the olive oil and sauté the onion until transparent.

4

Add the garlic and sausage, and sauté for a few more minutes.

5

Incorporate the chopped tomato and stir well.

6

Add the drained beans and cover with enough water.

7

Insert the bay leaves, salt, and black pepper to taste.

8

Close the pan and cook for approximately 40 minutes after pressure is reached.

9

Turn off the heat and let the pressure release naturally.

10

Check the seasoning and serve hot.

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Chef Tips

- Discard the soaking water and rinse the grains under running water before taking them to the pressure cooker. - Moderate the initial addition of salt, as the smoked calabresa sausage releases constant sodium during prolonged boiling. - Mash some shells of cooked grains against the side of the pan to thicken the broth without adding extra starch.

Variations

- Add finely chopped collard greens in the last 5 minutes of uncovered boiling for a rustic touch. - Add pieces of medium carrot in thick slices to cook along with the beans in the pressure cooker. - Incorporate a teaspoon of smoked paprika into the sauté to intensify the reddish hue of the dish.

Substitutions

- The calabresa sausage can be replaced with sliced paio or cubed smoked Portuguese sausage. - White beans can be replaced by butter beans or yellow fava beans respecting the same procedure. - Olive oil can be swapped for common vegetable oil or lard to provide a traditional flavor.

How to Store

Store the bean and sausage stew in an airtight container in the fridge for up to 4 days. The broth tends to thicken after cooling; when heating in the pot, just add half a cup of hot water to recover the ideal texture.

Can You Freeze It?

This stew freezes excellently for up to 3 months in suitable plastic or glass containers. To consume, thaw under refrigeration overnight and boil for 5 minutes in the pot to homogenize the sauce.

What to Serve With

It is the perfect companion for a portion of fresh white rice, collard greens sautéed in garlic and buttery corn farofa. Slices of fresh orange and homemade malagueta pepper sauce balance the fatty profile of the dish.

Frequently Asked Questions

Why do white beans need to soak for so many hours?

White beans have a dense skin that requires prolonged hydration to cook evenly without breaking the integrity of the grains.

Can I remove the skin from the calabresa sausage before cutting?

Yes, removing the protective skin from the calabresa sausage before slicing improves the texture when chewing.

How to thicken the broth if it gets too thin after opening the pot?

Keep the pan open over medium heat for about 8 to 10 minutes, stirring the bottom with a wooden spoon until thickened.

How much water should I add to the pressure cooker?

Cover the beans and sausage with water until it reaches about three to four fingers above the ingredients, respecting the pot's limit.

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