Makes 10 to 12 servings
|1||corned beef brisket (1-1/2 pounds)|
|1-1/2||pounds pork country-style ribs or spareribs|
|1/2||pound smoked link sausage, such as Polish or andouille|
|1/2||pound fresh link sausage, such as bratwurst or breakfast links|
|1||can (15-1/2 ounces) black beans, rinsed and drained|
|1||cup chopped onion|
|4||cloves garlic, minced|
|1||jalapeño pepper,* seeded and chopped|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Trim excess fat from ribs. Combine all ingredients except Chili-Lemon Sauce in slow cooker; stir to mix well. Cover; cook on LOW 7 to 8 hours or until meats are fork-tender. Meanwhile, prepare Chili-Lemon Sauce.
- Remove meats to cutting board. Slice corned beef; place on large serving platter. Arrange remaining meat around corned beef. Cover meat and keep warm.
- Drain liquid from beans, leaving just enough liquid so beans are moist. Transfer to serving bowl. Serve with Chili-Lemon Sauce.
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