Cuban Black Beans and Sausage, if you have a large family or crowd to feed, need a budget-friendly meal, or like to use pantry staples, this recipe is a keeper!
If you have told me when I was younger that’d I’d eat black beans and love them, I would have told you that you were crazy! But, wow, they’re healthy, inexpensive, and easy to prepare! What’s not to like!?
You can serve these beans alone, with a dollop of sour cream, or over rice or quinoa.
CUBAN BLACK BEANS AND SAUSAGE
- You can use pork, chicken, or turkey sausage. As well you could use ground beef, turkey, or chicken.
- For the jalapeno, you can use fresh or pickled.
- As well, you can use real bacon bits instead of cooking it yourself.
- You can use canned, rinsed black beans. In this case, after you cook the sausage and bacon, simmer all the ingredients on the stove for about 30 minutes or bake at 300 for 50 to 60 minutes.
- Alternatively, you can cook this in a slow cooker. After browning the sausage and bacon, place everything in the slow cooker and cook on low 6 to 8 hours, or high 4 hours.
TO SOAK OR NOT TO SOAK
24 Hour method: Place the dried beans in a large bowl and cover with cold water. Allow to soak for 24 hours. Drain and rinse the beans before proceeding.
Quick method: (I prefer the 24 Hour method. It seems as if the beans get softer.) Add beans to a large pot and cover with hot water. Bring to a boil and boil for 2 minutes. Turn off the heat, cover the pot, and allow the beans to sit in the hot water for one hour. Drain the beans and rinse them with cold water before proceeding with the recipe.
- Instant Pot: If you forgot to soak the beans and really don’t want to wait you can 1. use canned beans 2. use an Instant Pot pressure cooker. I don’t have an Instant Pot but I found this cooking time guide for you.
BLACK BEANS NUTRIENTS ARE EXCELLENT
- They help strengthen bones.
- As well, black beans aid in keeping your blood pressure low
- They help manage diabetes
- Black beans help fight heart disease.
- A single serving, 1/2 cup, has 114 calories, 7.62 g protein, 20.39 g carbohydrate, 7.5 g fiber, and 23 mg calcium (source)
While you’re here, I’d love for you to see some of my other recipes!
- Stovetop Bourbon Bacon and Sausage Baked Beans
- Easy Slow Cooker Black Beans
- Fajita Seasoned Chicken Black Beans and Corn Stuffed Poblano Peppers
- Slow Cooker BBQ Beans
- Southwest Creamy White Chicken Chili
- Slow Cooker Gluten Free Pinto Bean Recipe
CUBAN BLACK BEANS AND SAUSAGE
- 1 pound dried black beans
- 1 pound ground pork sausage
- 1 cup 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 diced tomatoes with green chiles
- ¼ cup Worcestershire sauce
- 1 medium jalapeno pepper fresh, seeds removed, or pickled, diced
- 6 cloves garlic minced
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 teaspoon ground black pepper
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 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.