Monday, August 15, 2011

Charro Beans with Vegetarian Chipotle Sausage

Remember I have a huge amount of dried beans in the pantry? I am slowly trying to use them all up. This was a nice way to use some of the dried pinto beans. I made it yesterday so they had time to cook. There is this great grain sausage (vegan) that is chipotle-flavored and is amazing and delicious. So this whole thing turned out to be REALLY FREAKING GOOD. I was pleasantly surprised and happy. I would actually make this again!!

beans

Charro Beans with Chipotle Sausage
Vegetarian Times, June 2011

Take the pork out of a Texas classic and what do you get? A flavorful, protein-rich dish that's great with vegetarian sausage. Chipotle-flavored sausage is in keeping with the recipe's Tex-Mex roots, but it can be quite spicy. If you like less heat, try the recipe with a milder-flavored veg sausage.

1 cup dried pinto beans
2 tablespoons olive oil
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
2 Mexican chipotle-flavored grain meat sausages, such as Field Roast, cut into 1-inch rounds
2 cloves garlic, minced (2 teaspoons)
1/2 teaspoon chili pwoder
1 15 oz. can diced tomatoes
1/4 cup chopped cilantro, for garnish

1. Place beans in large bowl, and cover with cold water. Let soak 4 hours, or overnight.

2. Drain beans, and place in large saucepan with 6 cups water. Bring to a boil. Reduce heat to medium-low, and simmer 1 to 1 1/2 hours, or until tender but not soft. Do not drain.

3. Heat oil in separate large saucepan over medium heat. Add onion, bell pepper, and sausage, and sauté 3 to 5 minutes, or until vegetables are soft and translucent. Add garlic and chili powder, and cook 1 minute. Stir in tomatoes and beans (with cooking liquid); season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Uncover, and simmer 10 minutes more. Serve garnished with cilantro.

Servings: 4

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