Thursday, January 29, 2015

Charro Beans

Charro beans down here in Texas are very soupy.  These are not, but OHHHHH so good.  We all really liked the flavor of these with the chorizo in them.  Served these with fajitas and Spanish rice. 
Charro Beans

1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 8 oz. can tomato sauce
1 med onion, diced
1/2 lb. chorizo, cooked and drained Beth used a 10 oz roll
2 tbl. molasses
1/2 c. salsa, (any temp)
1 tsp. chili powder ( I use more)

In large saucepan, cook sausage over medium heat for 4-5 min, or til browned. Drain, add onion, cook and stir for 4-5 min longer. Stir in remaining ingredients. Bring to a boil, reduce heat to low, partially cover. Simmer 15-20 min to blend flavors. Serve


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