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GRANDMA AMARAL'S LINGUICA AND BEANS

2 lbs. beans (red or pink)
1 lb. Amaral Linguica, sliced 1/2" pieces
1 lb. lean hamburger
4 slices bacon, sliced
2 medium onions
1 clove of garlic
1 can tomato sauce (8 oz.)
1/4 cup catsup
1 tspn. chili powder (add to taste)
salt and pepper to taste

Cover beans with twice their amount of water. Add tomato sauce, catsup, chili powder, salt and pepper. Bring to a biol. Meanwhile brown linguica, hamburger and bacon, add onion and garlic, cook until onions are soft. Drain fat. Add mixture to beans, stir in. Simmer 3 hours or until done. Taste after one hour adding salt, pepper and/or chil powder to taste.

Serves 8

 
 
 
BEEF AND LINGUICA SOUP

1 pound boneless lean beef, cut in bite-size pieces
3 cans (14 oz. each) beef broth
2 cloves garlic, minced or mashed
1 bay leaf
1/4 teaspoon pepper
1 can (8 oz.) tomato sauce
1 pound Amaral Linguica, cut in 1-inch lengths
2 small new potatoes (about 1/2 lb.), cut in 1 inch cubes
2 small carrots, peeled and sliced
1 stalk celery, sliced
1 small onion, coarsely chopped
1 small green pepper, diced
1/4 of 1 small head cabbage, coarsely shredded

In a 5-quart or larger Dutch oven, combine the beef, broth, garlic, bay, pepper, and tomato sauce. Cover and simmer until meat is tender when pierced, about 1 1/2 hours. Add the Linguica, potatoes, carrots, celery, onion, green pepper, and cabbage. Cover and simmer until vegetables are tender, about 20 minutes. Skim off and discard any fat and serve.

Serves 6 to 8
 
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