Yesterday I landed back on my favorite island, Maui. In the week leading up to my departure I was suddenly inspired to make a few Hawaiian themed dishes, all which you’ve seen if you’ve been following me on Instagram. It’s early in the morning here and the sun is just starting to rise. There are birds singing their morning songs and I felt inspired to come to this space to share a recipe with you.
The Portuguese began their immigration to Hawaii in the late 1800’s to work on sugarcane plantations. They brought many delights with them, most notably the malasada, but also comforting recipes like this bean stew. Traditionally, it’s laden with meat and ham hocks and things, but this vegan version is just as hearty and more delicious without the animal parts. 🙂 You will find many versions of this recipe–some Hawaiian versions incorporate macaroni pasta, carrots and many use red kidney beans over white. I like this version, but feel free to add what sounds good to you.
Portuguese Bean Stew
2 cans cannellini beans or 1 lb dried beans
refined coconut oil
half a package of Upton’s Naturals Bacon style seitan, chopped
8 oz Field Roast Chipotle Sausage Links, prepared as Linguiça (instructions below) and sliced into rounds
banana leaves (fresh or frozen defrosted for the linguiça)
garlic powder and paprika for the linguiça (a few tsp of each)
1 Maui sweet onion or yellow onion, chopped
4 cloves garlic, chopped
1/4 c tomato paste
2 medium yellow potatoes, like Yukon Gold, 1/2 in dice
4 c vegetable stock or faux chicken stock
1 28 oz can diced tomatoes
2 tbsp honey, agave, maple syrup or brown rice syrup
1 tbsp sweet paprika
2 tsp sea salt, plus more to taste if 2 tsp is not enough
1 bay leaf
coconut bacon, optional (for topping)
Method: Prepare the linguiça. Preheat oven 350°F. Take the Field Roast links and use a paper towel to wipe them down a bit. Take some powdered garlic (or minced or pressed fresh) and mix it with the paprika in a wide shallow bowl or plate. Roll each sausage in the garlic paprika and wrap them in a banana leaf. Stick a toothpick or two through the links so the banana leaves stay on if they are trying to roll off. Bake each link in the oven for a few minutes. I forgot how long I bake them (sorry! bad recipe writer here), but you want them warmed through. You don’t have to use this method to fully cook them. You’re just trying to infuse them with the garlic and paprika flavors with some of the banana leaf coming through.
Once the linguiça are finished, remove them from the oven to let them cool. Leave them wrapped in the banana leaves as they cool. Once they are ready, slice them up into rounds.
For the stew:
Heat a tbsp or two of refined coconut oil in dutch oven over medium heat. Add the Upton’s and then add the Field Roast linguiça. Once you have a good sear on each, you can remove them with a slotted spoon and add them back to your stew at the end, or you can leave them in. Neither will be crispy, but they will become deliciously tender. It’s up to you–both methods will work. Just decide if you want your sausage and seitan bits more crispy or stew soaked. 🙂
Add more oil to the pot if it needs it. Add the onion and garlic and cook until softened. Then add the tomatoes paste and cook about 30 seconds. Next add the potatoes. Add the cooked dry beans or canned beans. Add all of the remaining ingredients and bring everything to a boil. Reduce the heat until you have a simmer going. Cook until the flavors are melded and the potatoes are cooked through. Use a fork to test the potatoes for doneness. Remove the bay leaf. If you chose to save you Upton’s and Field Roast, add them now and continue to cook for another 5 minutes or so, until they are heated through.
Remove from heat and ladle into bowls. Top with coconut bacon if you please and serve. 😀