Add smoked sausage to give this traditional Mexican bean dish an added depth of flavor.
- Eckrich Smoked Sausage , sliced 3/4 inch thick1 lb.
- Can pinto beans29 oz.
- Medium onion, finely chopped1 whole
- Oil2 tbsp.
- Small chipotle chile from can well drained from sauce and finely chopped1
- Salt or to taste1 tsp.
- Bacon bits or to taste1 cup(s)
Heat the oil in a large stockpot over medium heat.
Add the onion cook onion for about 2 minutes.
Add chipotle chili and stir.
Add sausage and brown carefully.
Add the beans and then the bacon bits, bring to a boil.
Reduce heat and simmer for about 10 minutes or until a little thicker.
Garnish with Chihuahua cheese and cilantro, if desired.