Bring out the biggest pot! For a large gathering, this recipe yields a ton of delicious barbecue meatballs. For this one, I frequently receive requests.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound smoked sausage
- 2 teaspoons vegetable oil
- 1 medium onion, diced
- 2 (15.5 ounce) cans chickpeas (garbanzo beans), undrained
- 1 (4 ounce) can tomato sauce
- 3 tablespoons sherry wine or Marsala
- 2 teaspoons dried oregano
- 2 teaspoons red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3 teaspoons adobo seasoning
Instructions
- Slice sausage lengthwise, then cut into 1/4-inch slices.
- Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
Nutrition Facts
| Calories | 510 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 8 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 1718 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Love it! Came out perfect and the recipe literally tells you to adjust the seasonings to taste. Whole family loved it. We will definitely be making it again!
Loved this! I did not use the Marsala or Sherry, or even a red wine for that matter, and it did not hurt the end product. I also used my own blend of home-grown pepper for spice. Definitely simmer for an hour. It helps to blend the flavors. And wait until you have left-overs; it only gets better…
I made it as written, but the 3t’s of adobo seasoning made it way too salty. The flavor was good, so I’ll make it again but cut way back on the adobo.
I substituted ham as I did not have any smoked sausage in the house. It turned out great! As well I used a homemade adobo seasoning for which the recipe can be found on this site. Excellent recipe and I will definitely make this again. Thank you!
Very good as is. However, the 2nd time I wanted to use up some stuff I had on hand, and it was even better! I doubled the recipe to have enough for lunch, and added a couple of stalks of celery, several cloves of fresh garlic, a bunch of chopped fresh parsley, and topped it with fresh cilantro. Also, I didn’t have sherry, so I added white port. Mmmm… so good. I will definitely make this again.
Great flavor!…though we found it a bit to salty. Suspect it was the Adobo as I didn’t add any salt. (or perhaps the canned bean syrup?) Anyway, I would cut back on the Adobo next time and perhaps dilute the syrup with a little water. Otherwise, I enjoyed it.
This was so good over rice. I thought it was going to be too strong, but it was just right. I simmered it for the hour. The only thing I changed since I don’t like powder, I used fresh chopped garlic. Leftovers are going to be great for lunch this week!
I made this exactly as the recipe states to do and it was SO SALTY it was nearly inedible. Perhaps there is adobo without salt? Because with the salty sausage and then 3 teaspoons of a “seasoning” that is essentially salt it was gross. I should have known better–250mg of sodium in a QUARTER teaspoon. I will make it again with something instead of Adobo.
Made it tonight. We enjoyed it! Looking forward to leftovers
Thought it was very good. I made it as directed but I might have been a little generous with the spices. I used turkey smoked sausage vice traditional smoked sausage. Left overs the next day were even better. The beans seem to take on the smoke flavor of the sausage.
Delicious and easy. I made 2 stews at the same time: 1 with chorizo and 1 with andouille sausage just to see what the difference tastes were and both were delicious. I would do this again just b/c it was perfect with cold weather and so easy!
My husband was in dire need of change from Thanksgiving foods and we had some smoked sausage to use up (from the polish deli…not the typical salty and processed smoked sausage in big grocery stores). He really liked this dish and it was so easy to make! Since I didn’t have low or no sodium ingredients on hand, I reduced the Adobo seasoning in half and would probably just add 1 tsp of it next time and add additional if needed. Also, to reduce heat I cut the red pepper down to 1 tsp and it was still a little bit spicy on its own, but not too bad when eating it over the steamed rice. Recipe is easily modifiable based on your taste preference for salt and heat. I let it simmer for about 1.5 hours. This recipe will definitely be made again.
I was looking for a recipe with smoked sausage and came across this one. I did not have tomato sauce, so I used canned diced tomatoes and simmered a couple of hours. It was great! Served with yellow rice and garlic yucca. What a perfect Cuban meal.
This was very good with great potential. How anyone could say this is “bland” is beyond me. The flavors were fantastic, just a bit too much. We like spicy and well-spiced foods but we thought this was too spiced. I kept the measurements according to the recipe thinking that I would have to add more because I typically do. It was too salty (I guess because of the Adobo? This was my first time using Adobo and didn’t know what to expect.) The next time I make it, I think I will halve the spices and work from there. Maybe all Adobo is not created equal? Definitely a keeper!
My husband who is a picky eater loves this recipe. The only thing I change is I use less tomato sauce than the recipe calls for. Yum!
Made a few changes, the ones I made because I didn’t have the ingredients were excluding the sherry and the adobo seasoning…instead of that I added some cumin, chili powder, and paprika Also added fresh garlic (still kept the garlic powder too) and about 1/4 of a green bell pepper I served it with some brown rice and will definitely make again
This recipe is awesome!! I ended up doubling the recipe. Along with the 1lb of smoked sausage, I added 1lb of ground chorizo. I also drained most of the water from the chickpeas. Another substitution I made was using a full 12 oz jar of Sofrito instead of the tomato sauce. Everyone is bragging on this one! Thanks for posting!
This is very good, and a pleasant surprise as I’m not a fan of chick peas (do simmer for an hour or more as suggested and they will tender up). Was looking for a recipe as I had mild Italian pork sausage on hand, added a tbs of liquid smoke, but next time will buy the smoked sausage, it might even be better! Used only one teaspoon of red pepper flakes as suggested here and it was spicy enough for our spice-loving family. Also substituted a can of diced tomatoes for the tomato sauce as I served it over white rice and wanted a little more juice. Will make again!
This was so delicious! I’ve been looking for this recipe for years, as I have close Cuban friends who’ve made it for get togethers. I made a few changes, but kept the measurements more or less. It was a hit for dinner. Thank you so much!
This is a staple now. Best to let it simmer at least an hour. The leftovers are even better the next day. May want to tone down the red pepper flakes and adobo for kids. Also, the 2nd time, I subbed Mama Socorro’s all natural taco seasoning for the adobo, because it was handy. Tasted the same.
Was disappointed at first, too salty, too spicy, but thought it had great potential, we made the folllowing changes and loved it. adobo and red pepper flakes to taste. we added one green peppper, a clove of garlic to the onion base as well as a chopped seeded tomato. drain the beans, replace the liquid with chicken broth and we added one diced potato into the mix, let it cook for an hour till the potatoes were temder and it was great!