1 tbsp. olive oil
½ onion, chopped
2 cloves garlic, crushed
2 cups pinquito beans, cooked
2 cups water
1 tsp. paprika
1 tbsp. chopped fresh sage
1/2 lb. linguica, cut into chunks
4 tbsp. sour cream
Salt and pepper
Chopped cilantro for garnish
This hearty soup is warm and comforting, and chunks of browned linguica make it into a complete meal. It can easily be adjusted to appeal to vegetarians or vegans.


1.In a nonstick pan, heat the oil over medium heat.
2.Add the linguica and cook until browned on all sides.
3.Remove from pan.
4. Leaving the leftover oil in the pan, add the onion and cook until softened, about 5 minutes.
5.Add the garlic and cook another minute.
6.Pour the cooked onion mixture into a food processor or blender.
7.Add the beans, water, paprika, sage, salt and pepper.
8.Purée the mixture. If it’s too thick, add a little more water.
9.Pour the mixture into a saucepan and heat through for 10 minutes until lightly simmering.
10.Again, if the mixture becomes too thick, add a little more water.
11.To serve, pour into four bowls, then top with sour cream, cooked linguica, and cilantro.