CUBAN BLACK BEANS AND SAUSAGE
Black beans are baked with sausage, bacon, jalapenos, and spices for a hearty meal.
Servings 16 servings
Calories 247kcal
Ingredients
- 1 pound dried black beans
- 1 pound ground pork sausage
- 1 cup white onion diced
- ¾ cup bacon fried and crumbled, reserve 2 to 3 tablespoons drippings
- 2 cups water
- 4 cups beef broth
- 2 tablespoons condensed beef base like this Better than Bouillon
- 20 ounces tomatoes and green chiles
- ¼ cup Worcestershire sauce
- 1 medium jalapeno pepper fresh, seeds removed, or pickled, diced
- 6 cloves garlic clove minced
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 teaspoon black pepper
Instructions
PREPARE THE BEANS
- Clean then soak the beans. To soak, place the dried beans in a large bowl and cover with cold water. Allow to soak for 12 to 24 hours. Rinse and drain the beans before proceeding.
COOK
- Cook the sausage and onion and drain. Cook the bacon and reserve 3 tablespoons of the drippings.
- In a large Dutch oven or oven-safe pot, place the beans, sausage, and bacon.
- Add water, beef broth, bacon drippings, condensed beef base, tomatoes and green chiles, Worcestershire, jalapeno, garlic, and spices. Stir gently.
- Cover and place in 300°F oven for 2 hours. Uncover if you want less liquid in the beans.
- Alternately, you can cook on the stovetop on simmer, covered, for 2 hours.
- Remove from oven and serve plain, with sour cream and cilantro, or over rice or quinoa.
- Cover and refrigerate leftovers up to 4 days.
Nutrition
Calories: 247kcal | Carbohydrates: 21g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 709mg | Potassium: 636mg | Fiber: 5g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg
