Provided by the Auburn Interfaith Food Closet
Serves: 6 – 8
Prep Time: 30 min Cook Time: 2 ½ hours
Ingredients
2 cups dry pinto beans (~1 pound)
1 tablespoon vegetable oil
1 pound sausage (mild or spicy, based on preference)
4 medium carrots, scrubbed and diced (1 cup)
1 whole onion, diced (1 cup)
5 cups broth (or water)
4 cloves garlic, minced (or 1 teaspoon garlic powder)
1 dried bay leaf
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 cup (4 oz.) shredded cheese (optional)
Directions
- Rinse pinto beans, removing broken beans and particles. Place in a large bowl with 6 cups water, bring to a boil in microwave oven on High (or bring to a boil in pan on stove). Remove from heat, cover, and let sit for 30 minutes (or overnight), then drain and rinse beans.
- Meanwhile, cut sausage in 1/2-inch pieces. Wash hands. Heat oil in a large heavy pot, sauté sausage pieces on medium heat until browned, about 5 minutes.
- Add onions and garlic to the pot, and cook until onions are translucent, about 8 minutes. Then add carrots and beans, cover with broth (or water) by 1 inch.
- Add bay leaf, cumin, and chili powder. Bring to a boil on medium high. Reduce heat to simmer, cover with lid, and cook until beans are tender, 1 ½ to 2 hours.
- Add salt and pepper to taste. Remove bay leaf, sprinkle cheese on top, and serve hot.
www.auburnfoodcloset.org
