Portuguese Black Bean Stew

Maggie May Schill


Portuguese Black Bean Stew, (sometimes called Negro-Linguiça)is a rich and thick sausage and black bean stew. It is a stew traditionally served in summer, despite being having a little heat.

The stew includes thick bacon and Linguiça. (a sweet, lightly spiced Portuguese sausage consisting of finely ground pork butt and/or tongue.) This dish is also heavy on the paprika and cilantro. The dish is both rich and fresh tasting.


★★★★★ 1 vote
10 Min
45 Min
Stove Top


8 oz
thick cut or slab bacon, chopped coarsely.
8-10 oz
portuguese linguiça, sliced thinly
6 c
black beans, cooked and unseasoned
1 large
sweet onion, diced
6 clove
garlic, sliced thinly
1 1/2 c
beef broth
3-4 c
fresh cilantro, chopped roughly
2 medium
hierloom tomatoes, chopped coarsely
2 Tbsp
paprika, sweet mild
1 1/2 tsp
ground pepper flakes
1 tsp
garlic powder
1 Tbsp
fine ketchup
4 Tbsp
anchovy sauce
1 Tbsp
red vinegar
1 Tbsp
all purpose flour
salt and pepper to taste


1Heat a heavy soup pot or dutch oven over medium heat. Cook bacon until rendered and just slightly brown stirring occasionally. That's about 5-8 minutes.
2Add onions to the pot and cook until translucent. That's about 5 minutes.

Add ketchup, red pepper flakes and vinegar; cook for about 3 minutes stir occasionally.
3Add tomatoes and garlic to the pot and cook for an additional 10 minutes uncovered.
4Add Linguiça to pot and stir to combine completely. Cook for 5 minutes.
Add paprika, garlic powder,
5Take pot out of boil and add black beans. Stir to completely incorporate.
6Add flour and stir vigorously to thicken pot. Use beef broth if you accidentally overly thicken the pot to thin it back out. DO NOT overly flour the pot or it will taste like raw flour. If you have to thin it back out, be careful and do not even think about adding more flour!!!
7Salt and pepper the pot to taste.
8Add cilantro and stir.


About this Recipe