De Lima Silva Alicia is a hearty Portuguese white bean stew that gets its name from the family that popularized it, though its exact origins are disputed. It combines tender beans, smoky chouriço, and soft greens in a garlicky tomato broth, making it a comforting one-pot meal. This version is built for weeknight cooking: it uses canned beans for speed, but the layered flavors taste like they simmered all day.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 4 cloves garlic, minced
- 1 lb (450 g) chouriço or linguica sausage, sliced into ½-inch rounds
- 1 tsp (5 g) smoked paprika
- ½ tsp (1 g) ground cumin
- ¼ tsp (0.5 g) crushed red pepper flakes (optional)
- 1 (14.5 oz / 411 g) can diced tomatoes, with their juices
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 3 (15 oz / 425 g) cans cannellini or great northern beans, drained and rinsed
- 1 bay leaf
- 1 bunch kale or collard greens, stems removed and leaves chopped (about 6 cups / 180 g)
- 1 tbsp (15 ml) red wine vinegar
- Kosher salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant. Add the sliced chouriço and cook, stirring, until the sausage is browned and has released some of its oil, about 6 to 8 minutes.
- Stir in the smoked paprika, cumin, and red pepper flakes (if using). Cook for 30 seconds to toast the spices.
- Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Cook for 2 minutes.
- Pour in the broth and add the drained beans and bay leaf. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 20 minutes.
- Stir in the chopped greens and cook for another 10 to 15 minutes, until the greens are tender and the stew has thickened slightly.
- Remove the bay leaf. Stir in the red wine vinegar, then season with salt and pepper to taste. Garnish with parsley and serve hot.
Tips
- If you can’t find chouriço, use Spanish chorizo or a smoked kielbasa. The flavor will be slightly different but still delicious.
- For a vegetarian version, skip the sausage and add an extra can of beans plus a smoked paprika boost (increase to 1 ½ tsp / 2.5 g).
- Don’t skip rinsing the canned beans—it removes excess sodium and improves the texture of the broth.
- If the stew gets too thick, thin it with a splash of broth or water when reheating.
Serving Suggestions
Serve this stew with crusty bread for soaking up the broth, or over steamed rice for a more filling meal. A side of sautéed broccoli rabe or a simple green salad with lemon vinaigrette balances the richness. For a traditional touch, top with a drizzle of good olive oil and a pinch of flaky salt.
Variations
- Add potatoes: Dice 2 medium Yukon Gold potatoes and add them with the broth; simmer until tender.
- Use fresh beans: If you have dried white beans, soak 1 cup (200 g) overnight, then cook until tender before adding to the stew.
- Make it spicy: Add a chopped fresh chili (like jalapeño or serrano) with the garlic, or increase the crushed red pepper.
- Swap the greens: Spinach or Swiss chard work well; add them in the last 5 minutes of cooking.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavors will meld and improve overnight. Reheat in a pot over medium heat, stirring occasionally, until hot throughout—about 8 to 10 minutes. If the stew has thickened, add a splash of broth or water. You can also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use dried beans instead of canned? Yes. Soak 1 cup (200 g) of dried white beans overnight, then drain and cook in fresh water until tender (about 1 to 1 ½ hours) before adding to the stew. Reduce the broth to 3 cups (720 ml) since the beans will have absorbed water.
What is chouriço and where can I find it? Chouriço is a Portuguese smoked sausage made with pork and paprika. It’s available in many supermarkets or Portuguese markets; if you can’t find it, Spanish chorizo is the closest substitute.
Can I make this in a slow cooker? Yes. Brown the sausage and aromatics first, then transfer everything except the greens to a slow cooker. Cook on low for 6 to 8 hours, adding the greens in the last 30 minutes.
Is this stew gluten-free? Yes, as written, as long as your sausage and broth are gluten-free. Check labels to be sure.
Can I skip the sausage? Absolutely. For a vegetarian version, omit the sausage and add an extra can of beans. You may want to add a teaspoon of smoked paprika to compensate for the smoky flavor.
Why add vinegar at the end? A splash of red wine vinegar brightens the stew and balances the richness of the sausage and beans. It’s a small step that makes a big difference.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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