Mexican Beans with Bacon and Sausage – the Perfect Cinco de Mayo Dish.
The combination of beans, bacon, and sausage along with other aromatic additions, make this dish so hearty and homey! I could easily have this as the main course; no other sides is needed. Perhaps, only some delicious bread to soak up the sauce!
The Mexican beans are incredibly flavorful and tender! Featuring pinto and black beans simmered with savory bacon and smoky sausage in a robust broth flavored with onion, garlic, chilis, tomatoes and spices – Yam!
The recipe combines a balance of herbs, smokiness, warmth and aroma to bring out the best in each bite. You’ll be amazed at the results of your own creation. Making this meal is one of the easiest things you can do, and if it isn’t easy enough, you can prep it ahead of time.
Every single time, I prepare this Mexican stapler, it reminds me of the time I was visiting Mexico. I love beans, and if you do too, jazz up your midweek dinner with this restaurant quality dinner.
I love beans. I find them to be incredibly comforting and hearty as well as delicious and very versatile. The other great thing about beans is that they’re really cheap and full of protein and fiber.
If you get them in can you could have your dinner ready in 30 minutes.
- They’re an excellent source of protein, fiber, vitamins and minerals!
- Plus, they are rich in antioxidants which can help maintain your gut health and lower your risk of chronic disease!
- Ready in 30 minute
- Perfect meal it self
- Perfect side dish for Burgers, Chicken Fajitas and all your favorite Mexican dishes.
- For faster cooking use beans from can
- If you are using dry beans soak them the night before and cook in a pressure cooker in advance
- Use chorizo or your favorite sausage
- For more flavor add chicken or pork broth/stock
|Smoked Sausage||1 pound|
|Beans-Pinto, Black||3 cans- 15 oz.|
|Tomatoes in Can||1 can -15 oz.|
|Chicken Stock||2 cups|
|Fresh Parsley/Cilantro||1/3 cup|
|Salt and Pepper||to taste|
|Sugar||1/2 tsp/ or so|
|Chili Powder||3/4 tsp.|
|Smoked Paprika||3/4 tsp.|
|Mexican Oregano||3/4 tsp.|
Prep all the vegetables ahead of time. Chop all the vegies into small cubes, the bacon in strips and the sausage.
Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy (about 4-5 minutes). Turn the heat down, add the sausage and cook undisturbed for 1 ½ minutes.
Add the onions and jalapenos. Cook, stirring occasionally, until softened (about 3-5 minutes). Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stir, until fragrant (about 1 minute).
Add in the beans, tomatoes and broth. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.
Turn off the heat and remove from stove. Taste and adjust for seasoning with salt and pepper.
Sprinkle cilantro/parsley on top and serve with your favorite sides for full Mexican diner or just at self!
Equipment you may find useful!