This is a quick meal to pull together if you’ve got cooked rice and canned black beans. In about 20 minutes, you’ll have a smoky, delicious dish with Portuguese influences. I love the Portuguese sausage, linguica, in this recipe, although you can substitute other types of sausage, as well.
- 1 lb thin sliced uncured bacon
- 1 red onion, chopped
- 2 sweet peppers (red, yellow or orange), seeded and chopped
- 4 large cloves of garlic, chopped
- 2 large tomatoes (I use heirloom), chopped
- 3 chipoltle chiles in adobo, chopped
- 1 can black beans, drained
- 1 pound cooked linguica, sliced
- 1 tablespoon smoked paprika
- 1 teaspoon dried cumin
- 1 tablespoon chopped dried thyme
- 1 tablespoon fresh cracked black pepper
- 4 cups cooked white rice
- Sea salt to taste
- In a large dutch oven over medium heat, cook bacon until fat renders. Remove bacon from fat with a slotted spoon and set aside.
- Add onions and peppers to fat in pan and cook, stirring occasionally, until the vegetables soften, about five minutes.
- Add garlic and cook until it releases its fragrance, about 30 seconds.
- Add chipoltle chiles and tomatoes. Stir to scrape any browned bits off bottom of pan.
- Add beans, linguica, paprika, cumin, thyme, and black pepper.
- Simmer over medium heat, stirring frequently, 5-10 minutes to allow flavors to blend.
- Stir in rice and reserved bacon and cook to heat through.
- Season to taste.
For a paleo version, eliminate the black beans and rice. Replace the rice with riced cauliflower or spiralized zucchini.
You say to set the bacon aside, but never to add it back in… do you serve it without the bacon, or is it supposed to be added back in?
Good catch! Yes – I added it into the recipe. Add it back in with the rice.