Thursday, March 10, 2011

Pinto Beans & Sausage

Beans & Rice are my comfort food. That and Lucky Charms.

This recipe makes a TON. We had it for days & I finally ended up freezing the rest. The beans taste best served over rice and topped with sharp cheddar.

The base is the refried bean recipe I use.

2 onions, diced
6 cups dry pinto beans, rinsed

2 jalapenos, chopped
4 cloves garlic, minced
4 tsp salt
1/2 tsp pepper
18 cups water
2 Tbs chili powder
1 Tbs brown sugar

1 lb polish sausage, diced

Combine everything except the sausage in a large crockpot. Cook on high for 6 hours, add the sausage & more water if needed to keep the beans covered. Cook for 2 more hours on high. Taste (don't burn your tongue!) & add more salt, if needed. Ladle over steaming bowls of rice. Serves 99,342. Leftovers can be frozen & reheated in the microwave.

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