Beans are an integral part of Cuban cuisine and rarely will you find a meal complete without them. Whether it be black, garbanzo or even lentils, the possibilities are endless for the Cuban cook. In this recipe, we’ve taken the less common lentil bean, called lenteja and combined it with very simple ingredients, except for one; the sausage. Normally, a piece of pork neck or ham hock is included in the bean recipe for added flavor. We’re delighted to say we have finally found a sausage that when added to the recipe, doesn’t lose all of its original flavor. The sausage is El Perron. We found it in a local Latin American grocery store last Summer, called Americana Grocery. It is made by Cabal Sausage and can be purchased online here:

This outstanding sausage is by far the spiciest, most robust flavored one we have found in the States. It really takes our frijoles to the next level. It’s a sausage made with a Cuban family recipe, and after imparting its spices into the whole dish, it still packs an unexpected punch. One link was all that was necessary to liven up our dish. It is a little spicy. This simple recipe is quick and delicious.


5-6 cloves of fresh garlic

handful of cilantro chopped

1 whole onion chopped

1/2 Green or Red Bell pepper

1 and 1/2 cups of lentils

1tbsp salt

1 tsp cumin

1 tbsp tomato paste

1/2 cup olive oil

1 El Perron Sausage

1/2 lime

1 sliced avocado


Soak beans for about 10 minutes in water with salt and olive oil.

Mince garlic, chop onions and bell pepper, add to water, chop 1 El Perron sausage into 1 inch slices add together. Add all ingredients. Place in pressure cooker, steam for 10 minutes, reduce flame, cook for another 5 minutes w lid off to evaporate some water. Serve over rice, top with fresh chopped cilantro, sliced avocado and a squeeze of lime. Enjoy!