Name: Charro Beans
Ingredients: 1-pound dried pinto beans, soaked overnight and drained; 1-pound smoked sausage, such as Andouille or chorizo, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 1 large red bell pepper, seeded and chopped; 2 10-ounce cans RO-TEL tomatoes and diced green chilies; 1 tsp. ground cumin; 1 tsp. dried oregano; ½ tsp. cayenne pepper, optional; Salt and pepper, to taste; 2 tbsp. vegetable oil; 2 cups beef broth; 2 cups water; Fresh cilantro, chopped, for garnish

Charro Beans

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Ingredients

1-pound dried pinto beans, soaked overnight and drained
1-pound smoked sausage, such as Andouille or chorizo, sliced
1 large onion, chopped
3 cloves garlic, minced
1 large red bell pepper, seeded and chopped
2 10-ounce cans RO-TEL tomatoes and diced green chilies
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. cayenne pepper, optional
Salt and pepper, to taste
2 tbsp. vegetable oil
2 cups beef broth
2 cups water
Fresh cilantro, chopped, for garnish

Instructions

In a large pot or Dutch oven, heat the oil over medium-high heat.
Add the sausage and cook until browned; about 5 minutes.
Using a slotted spoon, remove the sausage; set aside.
Add the onion, garlic and red bell pepper to the pot; cook until the vegetables are tender; about 5 minutes.
Stir in the cumin, oregano and cayenne pepper; cook for 1 minute.
Add the soaked and drained pinto beans, diced tomatoes, browned sausage, beef broth and water to the pot.
Bring to a boil; place cover on pot; reduce the heat to low and simmer for 1 hour.
Uncover the pot and continue to simmer for another 30 minutes, or until the beans are tender.
Season the Charro Beans with salt and pepper, to taste.
Serve hot, garnished with chopped fresh cilantro.

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