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8 responses to “Azorean Linguica Stew”


    That looks great. It also looks like a traditional Portuguese bean soup. The Portuguese bean soup in Hawaii is like this but with some tomato base and we use kidney beans. Being Portuguese, I’m shocked to see a blog posting about mainland Portuguese food seen as it’s not common outside of the Northeast US.

    And that Linguica looks awesome. Going to have to make that soon.

  2. deana@lostpastremembered

    Congrats on the NYT mention today… Sifton was taking a page from your book about unusual birds. Great soup… love linguica.

  3. Russell

    On the same wavelength! My over-wintered collards are bolting and it’s time to finish them off. Picked up some Linguica and a ham hock, using potatoes instead of beans, and I’ll be using some ramp whites instead of garlic.

  4. Susan

    A belated thanks for the shout-out, Hank. Your version looks tops, even though I do opt these days for non-meat meals. Yeah, sometimes I miss sausage. ; )

    Best wishes on the launch of your new book.

  5. Jill

    Made this with chard from the back yard and asparagus. Added Piri Piri sauce after serving which made it excellent.

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  7. Exploring Stew: Second in a Series

    […] no connection to Moorish influences while there are some suggestions of influence in meat stews. Azorean Linguica Stew only shares the mirepoix of garlic and onion with the Berber forebears who occupied the southern […]

  8. --barker

    Did this tonight with what I had: potatoes instead of beans, kielbasa instead of linguica, white vermouth instead of white wine, and a shit-ton of kale (the garden went crazy because of an early summer in Seattle) instead of collard greens.
    Verdict: Good, but needed more spice to balance out the heartier greens; will add red pepper flakes as I reheat the other portions. Will also update if the kale does not hold up in the fridge (concerned that it will not keep as well, flavor-wise).

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