8 cups of water
2 cups of mulatinho beans
1 cup of pasta father-nosso
1 spoonful of oil
200g of Portuguese smoked linguiça in slices
6 laurel leaves
4 cloves of garlic, minced
Salt and black pepper to taste
8 cups of water
2 cups of mulatinho beans
1 cup of pasta father-nosso
1 spoonful of oil
200g of Portuguese smoked linguiça in slices
6 laurel leaves
4 cloves of garlic, minced
Salt and black pepper to taste
1
In a pressure cooker, combine the beans, laurel, and six cups of water, then seal
Cook for 30 minutes (start timing when the pan begins to whistle) or until the beans are tender
Remove from heat and let the pressure release
2
Blend the beans, laurel, and cooking liquid in a blender until thick and creamy
Transfer to a pot, add the remaining water, and season with salt and black pepper
Bring to a medium simmer
3
Add the pasta and cook for 10 minutes or until al dente
On the side, fry the garlic in oil until golden
Add the linguiça and fry for five minutes
Add to the soup, stir, and let it simmer
Serve immediately.
