 | | Ingredients | 1 pound Kiolbassa Polish Style Sausage, cut into 1/4-inch slices | | 1/2 bottle of your favorite BBQ Sauce | | 1 pound pinto beans | | 1 (14-ounce) can whole peeled plum tomatoes | | 1 (14-ounce) can diced tomatoes (with chilies , optional) | | 1.5 quarts chicken stock or broth | | 2 teaspoons ground cumin | | 1/4 teaspoon cayenne pepper | | 1 teaspoon salt | | 2 tablespoons vegetable or peanut oil | | 1 large onion, finely chopped | | 1 tablespoon chili powder | | 4 large garlic cloves, minced | | scallions and sour cream for garnish |
- Directions Place the beans in a large crock-pot with the stock, the can of diced tomatoes and 2 minced garlic cloves. Turn on low for 6-8 hours. When the beans are tender, heat the oil in an extra large skillet or pot over medium-high heat until hot. Add the onion and rest of the garlic (use a spoon to place the onion and garlic in the oil, so it does not spatter) and stir for 1-2 minutes. Add the sausage and cook until it starts to brown. Stir in the can of peeled tomatoes and add the cumin, cayenne pepper, and chili powder. Add the barbeque sauce. Bring to a simmer then carefully add to the beans in the crock pot. Stir in salt and pepper. Place crock-pot cover on and let stand for 10-12 minutes. Garnish with scallions and sour cream. |
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