Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pinquito beans (or pinto beans); soaked overnight |
| \N \N | Fresh water or broth; to cover |
| 2 cups | Sliced apples |
| 1½ cup | Tomato juice |
| ¼ cup | Brown sugar |
| 2 \N | Cloves garlic; minced |
| 4 smalls | Onions; sliced |
| ½ pounds | Bulk port sausage |
| 1 teaspoon | Chili powder; or more |
| 1 teaspoon | Salt; or to taste |
| ½ teaspoon | Pepper; or to taste |
Rinse the beans and cover well with fresh water. Let the beans soak the overnight. After the beans have soaked, drain and cover well with more fresh water. Bring the beans to a boil. Cover and simmer for 1 to 2 hours, or until tender. Drain the beans.
Prepare a combination of all remaining ingredients, being sure to mix sausage well with the apples, etc. (Do not cook sausage first, says Mrs.
Brown.) Bring to a boil and mix with the drained beans. Allow to simmer for at least 2 hours.
Cook's Notes: You might want to degrease before serving, if you make it Mrs. Brown's way...
Posted to MC-Recipe Digest V1 #216 Date: 24 Aug 96 13:22:29 EDT
From: Paul & Terri Law <103366.1520@...> Serving Ideas : Mrs. Brown suggests serving with toasted garlic bread.
NOTES : This recipe arrived inside a package of pinquito bean seeds from the Park Seed Company.