Sausage and beans have a long tradition as partners in a wide range of dishes, from soups and stews to casseroles and cassoulet. Here, linguica sausage (or other similar sausage, such as merguez or chourico) is grilled along with bacon to take on the inimitable smoky flavor of the charcoal, then sliced and cooked with garlic and other seasonings, roasted peppers, and black beans on the stovetop to allow all the flavors to blend and everything to heat through.


  • 700 grams streaky bacon
  • 1/2 lemon (juice)
  • salt (to taste)
  • 4 sausages
  • 4 garlic cloves
  • 1 onion (small)
  • 1 onion (small)
  • coriander (to taste)
  • 5 peppers (grilled canned)
  • 1 can black beans
  • salt (to taste)
  • olive oil (to taste)


  1. Cut the bacon into small pieces. On the stove, heat a frying pan and add the bacon. Drizzle with lemon juice and sprinkled with salt. Add the sausages, skins removed. Cook bacon and sausages until well browned. Remove from heat. Slice the sausages.
  2. While meat is cooking, chop the garlic, onion and coriander. Over medium heat, add a little olive oil to a large pan and add the garlic, onion, and coriander. Add the fried meats, mix and cook for a few minutes. Add the sliced ​​peppers and beans. Add water If necessary. Bring to a boil and cook for 10 minutes to allow the flavors to combine. Season with salt as needed.
  3. Serve with white rice.
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