Arroz de Linguiça com Feijão Brazilian Sausage and Bean Rice

Dice the yellow onion, mince the garlic, and chop the bell pepper. Dice the tomatoes. Slice the sausage into coins or half-moons about 1 cm thick. Pick the cilantro leaves and set aside, reserving some tender stems for the pot.

Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sliced sausage in a single layer and cook, undisturbed, for 3–4 minutes per side until deeply golden and some of the fat has rendered out. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Reduce heat to medium. Add the remaining tablespoon of olive oil to the Dutch oven with the sausage fat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent. Add the minced garlic and chopped bell pepper, cooking for another 2 minutes until fragrant — no color, just that garlicky warmth filling the kitchen.

Stir in the paprika and black pepper, letting the spices bloom in the heat for 30 seconds. Add the diced tomatoes and cook down for 3–4 minutes, pressing them lightly with your wooden spoon until they break into a jammy, deeply flavored sauce.

Add the black beans with their liquid to the pot. Stir in the chicken broth and bring everything to a gentle boil. Season with salt. Add the browned sausage back in, then pour in the white rice and give everything a good stir so the grains are well distributed.

Reduce heat to low, cover the pot tightly, and let everything simmer together for 20 minutes without lifting the lid. The rice will absorb all that smoky, garlicky, tomatoey broth and the beans will meld right into it. This is the heartbeat of the dish.

Remove from heat and let the pot rest, covered, for 5 minutes. Fluff with a fork, tossing gently so the sausage and beans stay mixed through the rice. Taste and adjust salt if needed.

Squeeze the lime generously over the top, scatter the fresh cilantro leaves, and give it one final gentle toss. Serve in deep bowls with extra lime wedges on the side and, if you like, a side of sliced oranges — the way Beatriz always sets the table.