Country Pinto Beans and Sausage
Ingredients
- 1/2 cup dried pinto beans
- water to cover
- Vegetable Cooking Spray
- 1 medium onion, halved and sliced
- 1 clove garlic, crushed
- 8 ounces reduced fat fully-cooked smoked sausage, sliced diagonally
- 2 Tbsp tomato paste
- 2 tablespoons dry white wine (optional)
- 2 teaspoons brown sugar
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- minced parsley
- 1/2 cup reserved bean water
Instructions
Soak pinto beans in water overnight. Drain and rinse. Cook at 15 lbs pressure for 15 minutes. Cool under running water and drain, reserving about 1/2 cup bean water to add back if needed. Spray a large saucepan or Dutch oven with vegetable cooking spray. Add onion and garlic. Cook and stir until tender, about 3 minutes. Add smoked sausage and cook for 3 to 5 minutes until browned. Stir beans, tomato sauce, wine (if desired), brown sugar, rosemary, oregano and thyme. Gently mix. If it is too dry, add back some reserved bean water to desired thickness. Cook over medium-low heat for 5-10 minutes to blend flavors. Garnish with minced parsley.
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