The recipe is a variation of Tex-Mex Bean Pot (with vegan alternative recipe), which includes green bell peppers and spicy bulk sausage, such as Jimmy Dean, neither of which we happened to have. The smoked sausage is very mild flavored and cannot be described as “spicy”, so we added the New Mexico Red Chile Caribe to bring the spicy back.
5 cups cooked beans (from cooking 1 pound dried pinto, great Northern, or lima beans), or 4 cans (14.5 ounce) beans, drained and rinsed
1/2 pound smoked sausage, sliced and cut small
1 tablespoon olive oil
1 large onion, chopped
1 can diced tomatoes
2 cups beef broth
1 teaspoon New Mexico Red Chile Caribe
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
- Heat the olive oil in the pan and sauté onions until translucent. Add the smoked sausage and brown it.
- Stir in tomatoes, beef broth, chile caribe, 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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