Sunday, May 20, 2012

Cowboy Beans


2 ounces diced chorizo
olive oil
1/2 diced onion
1/2 diced jalapeno
1 teaspoon each dried oregano, chili powder and minced garlic
1 chopped tomato
15-ounce can pinto beans (undrained) 
3/4 cup water
salt, pepper and hot sauce


Brown 2 ounces diced chorizo in a skillet with olive oil. Add 1/2 diced onion and cook 4 minutes. Stir in 1/2 diced jalapeno, 1 teaspoon each dried oregano, chili powder and minced garlic, and 1 chopped tomato; cook 1 minute. Add a 15-ounce can pinto beans (undrained) and 3/4 cup water; simmer 15 minutes. Season with salt, pepper and hot sauce.

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