Mexican Cowboy Beans With Longaniza Sausage Recipe
An untraditional preparation of Mexican Charro Beans features longaniza sausage and poblano peppers.
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Instructions
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Pick through and rinse beans, then place in a large pot and cover with 3 inches of water.
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Partially cover and simmer the beans until cooked through, adding water as necessary to maintain liquid level.
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Drain cooked beans, reserving the cooking broth.
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Heat oil in a large pot, add longaniza, and sauté until lightly browned.
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Remove and set aside the sausage, leaving some oil in the pot.
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Sauté onion until soft, then add poblanos and cook for 4 minutes.
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Stir in garlic and serrano chilies, sautéing for 3 minutes.
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Add salt, ground cumin, and bay leaves to the pot.
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Return the cooked beans, then pour in the reserved broth and stir.
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Add epazote, partially cover, and simmer over medium-low heat for at least 45 minutes.
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Adjust seasoning to taste before serving.