Slow-Cooked Black Beans with Dried Beef and Smoked Sausage

Name: Slow-Cooked Black Beans with Dried Beef and Smoked Sausage
Prep time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Française
Ingredients: 500 g (1 lb) dried black beans; 300 g (10 oz) salt-cured beef or corned beef; 2 smoked sausages (chorizo or kielbasa style), sliced; 100 g (3.5 oz) diced smoked bacon; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 1 bay leaf; Salt and freshly ground black pepper to taste; Fresh parsley or cilantro, chopped, to taste; Hot water, as needed

By Marie Lefebvre · Updated October 21, 2026

A rich and hearty black bean stew layered with smoky flavors from salt-cured beef, crispy bacon, and smoked sausage. This satisfying one-pot dish develops incredible depth as it simmers, making it perfect for a family dinner or meal prep — even better the next day.

Prep⏱️ 90 min

Servings👥 6 servings

Difficulty📊 Medium

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🛒 Ingredients

6 servings

500 g (1 lb) dried black beans
300 g (10 oz) salt-cured beef or corned beef
2 smoked sausages (chorizo or kielbasa style), sliced
100 g (3.5 oz) diced smoked bacon
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley or cilantro, chopped, to taste
Hot water, as needed

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Directions

1
The night before: soak the salt-cured beef in a large bowl of cold water in the refrigerator, changing the water twice to remove excess salt. Rinse and soak the black beans in cold water for at least 1 hour before cooking.
2
Place the desalted beef in a pressure cooker, cover with water, and cook under pressure for 40 minutes. Remove and shred the meat roughly.
3
Add the drained beans, bay leaf, and enough hot water to cover by about 2 inches (5 cm). Seal the pressure cooker and cook for an additional 30 minutes.
4
In a skillet, cook the diced bacon over medium heat until golden. Add garlic and onion and sauté until softened, about 3 minutes. Add the sausage slices and cook for 2 more minutes.
5
Transfer the skillet mixture into the pot with the beans and shredded beef. Stir well, season with salt and pepper, and simmer uncovered over low heat for 20 minutes until the broth thickens. Garnish with fresh herbs and serve hot.

💡 Chef's Tip

For a thicker, creamier broth, mash a ladleful of cooked beans and stir them back into the pot. Serve over white rice with orange slices on the side — the citrus acidity cuts beautifully through the richness.