CUBAN BLACK BEANS AND SAUSAGE

Ingredients

• 1 pound dried black beans
• 1 pound ground pork sausage
• 1 cup white onion (diced)
• 3/4 cup bacon (fried and crumbled, reserve 2 to 3 tablespoons drippings)
• 2 cups water
• 4 cups beef broth
• 2 tablespoons condensed beef base
• 20 ounces tomatoes and green chiles
• 1/4 cup Worcestershire sauce
• 1 medium jalapeno pepper (fresh, seeds removed, or pickled, diced)
• 6 cloves garlic clove (minced)
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   --- PREPARE THE BEANS ---

2. 2

   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.

3. 3

   --- COOK ---

4. 4

   Cook the sausage and onion and drain. Cook the bacon and reserve 3 tablespoons of the drippings.

5. 5

   In a large Dutch oven or oven-safe pot, place the beans, sausage, and bacon.

6. 6

   Add water, beef broth, bacon drippings, condensed beef base, tomatoes and green chiles, Worcestershire, jalapeno, garlic, and spices. Stir gently.

7. 7

   Cover and place in 300°F oven for 2 hours. Uncover if you want less liquid in the beans.

8. 8

   Alternately, you can cook on the stovetop on simmer, covered, for 2 hours.

9. 9

   Remove from oven and serve plain, with sour cream and cilantro, or over rice or quinoa.

10. 10

    Cover and refrigerate leftovers up to 4 days.