Cajun Pinto Beans

This idea comes from a good friend. I love pinto beans as a side dish, in chili and burritos, and as refried beans. I modified this to make this is a main dish, and it is delicious! I am going to pressure cook the beans but the canned amount will be stated as well. Links to the Shortcuts are listed in the Notes section.

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Prep Time 10

Cook Time 20

Course Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

3 cans Pinto beans, drained, (15 oz / 425 g each), Shortcut
500 grams bulk pork sausage, (1 lb), Shortcut
4 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1-2 teaspoons Cajun seasoning, depending on taste, Shortcut
½ cup large green chilies, roasted, peeled, chopped, (the bright green long chilies in Tesco, NOT Bird's Eye chilies)
2 roma tomatoes, diced

Instructions

Prepare the beans either by draining and rinsing 3 cans or by cooking from dry beans. From dry, drain after cooking them. When using dry beans, use a heaping half cup of dry beans for each can, I pressured cooked the beans.
In a large saucepan on medium heat, when hot, add the sausage, garlic, and onion. Cook, breaking up the sausage with the spatula, until almost cooked through. Drain off most of the fat, not all, as that is flavor for the beans.
Add the bell pepper, green chilies, tomatoes, and mix together.
Add the beans and Cajun seasoning, mix together. Simmer until the bell pepper is tender.
Serve and enjoy.