Preparation:
Place beans in large pot with enough cold water to cover by 3-inches. Let soak overnight at room temperature. Drain beans
Cook bacon in heavy large pot over medium-high heat until crisp, about 4 minutes. Add onion and garlic, and saute 5 minutes. Mix in drained beans, linguica and next 6 ingredients. Add 7 cups water; bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours.
Remove ham hocks from stew. Cut off rind and discard, cut ham hosk meat into small pieces. Transfer 2 cups bean mixture to food processor and puree. Mix puree back into the stew. Continuing simmering until slightly thickened, about 30 minutes Season to taste with salt and pepper. (Can be made 1 day ahead. Regrigerate uncovered until cold, then cover; keep refrigerated. Rewarm over medium heat stirring frequently before serving.)
Serve stew with rice and hot pepper sauce. |
