Beans and Sausage

Stick-to-your ribs hearty, this is a recipe for meat lovers.



  • 1 dried choricero pepper or ancho chile
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • Kosher salt
  • 1 pound dried kidney beans, preferably red speckled, or cranberry beans
  • 4 oz. bacon (about 4 slices), chopped
  • 6 cloves garlic peeled, smashed
  • 8 oz. morcilla (Spanish blood sausage) or fresh chorizo (about 2 links)
  • 2 tablespoons apple cider vinegar

Cabbage And Assembly

  • 2 tablespoons olive oil
  • 1 clove garlic finely chopped
  • ¼ head green cabbage, thinly sliced (about 3 cups)
  • Kosher salt
  • Pickled guindilla or other mild pickled peppers (for serving)



Place pepper in a small bowl and cover with hot water. Let soak until softened, about 20 minutes. Drain, remove stem and seeds, and set pepper aside.

Heat oil in a large saucepan over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8–10 minutes. Add beans, bacon, and garlic, then add water to cover by 3”. Bring to a simmer, skimming foam from surface and adding more water as needed to keep beans submerged, and cook 1 hour.

Add reserved pepper and sausage to beans and cook until beans are tender, 60–75 minutes. Transfer sausage to a cutting board and slice. Discard pepper. Mix in vinegar and season with salt.

DO AHEAD: Beans and sausage can be cooked 1 day ahead. Cover and chill. Reheat gently before serving.

Cabbage and assembly

Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add cabbage, season with salt, and cook, tossing often, until softened, about 4 minutes.

Serve beans topped with sliced sausage, cabbage, and pickled peppers.

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