I don’t make beans often, but during this corona virus quarantine sometimes I feel like being lazy and just opening a jar. Of course, I wouldn’t be a proper food blogger if I didn’t figure out a way to spruce up a packaged good. So I decided to render some salo in the pan before adding the beans and a few other ingredients to make these salo beans. Salo is a Ukrainian pork fat that is a national staple.
I kind of took the idea from the Sausage and Beans Skillet already on the site, but this time I wanted to slice the sausage up and add it to the beans. If you can’t find salo you can just buy a block of pork belly and use the fat, or add a bit of lard to the pan before adding the beans.
I slice the salo into bite size pieces. While some of the fat renders out, they crisp up a bit adding some nice texture to the finished dish. This dish is overall extremely quick, and it could also be something to make while camping. The salo means you don’t need to add any oil since it’s basically pure fat.
The sausage was pre-grilled and sliced, so after rendering some of the salo I just add the beans and sausage at once. The beans came packaged in tomato sauce but they are already cooked. Therefore the pan is just to heat them up and impart some more flavor from the fat. You can add seasonings like pepper, garlic powder, and paprika, however I don’t add any extra salt because the beans already have quite a bit in there. Of course, you should taste yours before seasoning to see what you need.
- 1 Sausage any preferred type is fine, I used an Andouille
- 400 grams Beans jarred in tomato sauce
- 75 grams Salo or lard, pork belly, fat
- 1 tsp Black Pepper freshly cracked
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 pinch Salt to taste (you may not need it).
- Chop up the salo into small pieces and add to a hot pan. Also add the sausage. When the sausage is done remove it, and slice it up.
- Add the jar of beans in tomato sauce to the skillet and reintroduce the sliced sausage. Bring everything to a simmer, stirring to mix the rendered fat into the sauce.
This recipe may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.