Best Cuban Smoked Sausage With Chickpeas Recipes

SAUSAGE & CHICKPEA SKILLET

Sausage & Chickpea Skillet image

This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound Italian sausage links, cut into 1-inch slices
1 cup chopped onion
1 cup chopped green pepper
2/3 cup chopped celery
1/2 cup chopped carrot
1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1 can (28 ounces) stewed tomatoes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
Hot cooked rice or pasta, optional

Steps:

In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

CHEF JOHN'S PICADILLO

Chef John's Picadillo image

A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.

Provided by Chef John

Categories World Cuisine Recipes Latin American Caribbean

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 ½ pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
2 teaspoons cumin
½ teaspoon ground cinnamon
2 bay leaves
¼ teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
¼ cup water
¼ cup currants or raisins
½ cup sliced pimiento-stuffed green olives, or to taste

Steps:

Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 26.3 g, Cholesterol 111.4 mg, Fat 27 g, Fiber 5.5 g, Protein 37 g, SaturatedFat 9 g, Sodium 1509.8 mg, Sugar 7.9 g