Charro Beans with Chicken Sausage

Name: Charro Beans with Chicken Sausage
Prep time: 10
Cook time: 85
Total time: 95
Yield: 1
Ingredients: dried pinto beans, picked over, rinsed, and soaked for 8-12 hours; chicken broth; water; olive oil; package The Sausage Project Classic Roasted Chicken Sausage, sliced into coins; large white onion, diced; jalapeños, diced; garlic cloves, minced; 14.5-ounce can fire-roasted diced tomatoes; hot sauce; bunch cilantro, chopped; Kosher salt and freshly ground black pepper, to taste

Prep Time: 10 min | Cook Time: 85 min | Servings: 1

Appetizers and Snacks

Classic Roasted

Born in Mexico and embraced by pitmasters across Texas and beyond, charro beans are one of the great unsung BBQ sides. Unless, of course, you’re in the Southwest, in which case the strength of your “cowboy beans” might be a reflection of your strength as a person. A great skillet of charro beans can elevate even the dullest cookout. And we’re here to help you achieve that greatness.

Don’t let the cook time fool you: you’ll spend about 10 minutes on prep, then let soaking and simmering do the rest of the work. Once things get cooking, our Classic Roasted Chicken Sausage takes over, adding smoky, savory flavor to this slightly spicy pot of beans. The result is a hearty side that’s loaded with flavor and goes with just about everything, whether it’s grilled sausage, smoked brisket, or a big glass of iced tea. Just don’t be surprised if people start eating it by the bowl like it’s chili.

See Recipe

A large skillet of charro beans loaded with Classic Roasted Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

1 pound dried pinto beans, picked over, rinsed, and soaked for 8-12 hours

4 cups chicken broth

2 cups water

2 tablespoons olive oil

1 package The Sausage Project Classic Roasted Chicken Sausage, sliced into coins

1 large white onion, diced

2 jalapeños, diced

4 garlic cloves, minced

1 14.5-ounce can fire-roasted diced tomatoes

1 tablespoon hot sauce

1 bunch cilantro, chopped

Kosher salt and freshly ground black pepper, to taste

Instructions

Prep Time: 10 min | Cook Time: 85 min | Servings: 1

Soak the beans: The day before cooking, add the pinto beans to a large bowl and cover with cold water by several inches. Cover and let soak for 8–12 hours. Drain and rinse.

Cook the beans: Transfer the soaked beans to a large pot. Add the chicken broth and water and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 50 minutes, until the beans are just tender. Season with a generous pinch of salt.

Cook the sausage and vegetables: Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage and cook for about 2 minutes, stirring occasionally, until lightly browned. Add the onion and jalapeños and cook for 4 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant. Season with salt and pepper, then add the tomatoes and cook for 5 minutes, stirring occasionally.

Bring it all together: Add the sausage mixture to the pot with the beans. Simmer over medium-low heat for 20 minutes to allow the flavors to meld. Stir in the hot sauce and cilantro just before serving.