Cuisine Featured: Portugese
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
¾ pound lingüiça, or substitute ½ tsp sugar
another garlic-seasoned smoked 1 c white wine
pork sausage ½ tsp salt
4 T olive or vegetable oil 1 tsp cumin
1½ c finely chopped onions 1 tsp oregano
½ pound ground chuck A 2-pound can red pinto beans,
½ c tomato purée drained
1 c chicken stock, fresh or canned
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Place the sausages in an 8- to 10-inch skillet and prick them in several
places with the tip of a sharp knife. Add enough cold water to cover them
completely and bring to a boil over high heat. Reduce the heat to low and
simmer for 5 minutes. Transfer the sausages to paper towels to drain, then
peel off the skin and crumble the sausage meat.In a 10- to 12-inch skillet, heat the oil over high heat until it is very hot but not smoking. Stir in the onions, ground chuck and crumbled sausage meat, and cook, stirring constantly, until the onions are soft and there is no longer any trace of pink in the meat. Stir in the tomato purée, sugar, white wine, salt, cumin and oregano, and bring to a boil, then reduce the heat and simmer uncovered for 5 minutes.
Place the beans and chicken stock in a 1½- to 2-quart enameled or stainless-steel casserole and stir in the contents of the skillet. Partially cover the casserole and simmer gently over low heat for 35 minutes. Transfer to a heated bowl, or serve directly from the casserole. Serves 4.
