Tex-Mex Bean Pot (with vegan alternative recipe)

5 cups cooked beans (from cooking 1 pound dried pinto, great northern, or lima beans)
4 cans cooked beans, drained and rinsed (14.5 ounces each)

½ pound spicy bulk sausage (Jimmy Dean, for example)
½ pound vegan sausage alternative (Gimme Lean, for example)

1 Spanish onion, chopped
2 large green peppers, chopped in 1 inch pieces
1 can peeled tomatoes (15 ounces)
2 cups beef broth
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper

Brown the sausage in the pan, breaking up into small pieces. Remove with slotted spoon. Sauté onion and green pepper in pan drippings; stir in tomatoes, beef broth, oregano, cumin and black pepper, and heat until bubbly. Stir this into the beans, and simmer for about an hour, or until the texture suits you.


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