Charro Beans With Chipotle Sausage

2 Tbs olive oil
1 small onion, chopped
1 small green bell pepper, chopped
2 Mexican chipotle-flavored grain meat sausages (such as Field Roast), cut into 1-inch rounds
2 cloves garlic, minced
1/2 tsp chili powder
1 15oz can diced tomatoes
3 15oz cans pinto beans, rinsed and drained
1/2 cup vegetable broth

1) Heat oil in large saucepan over medium heat. Add onion, bell pepper and sausage, and saute 3 to 5 minutes, or until vegetables are soft and translucent. Add garlic and chili powder, and cook 1 minute more.
2) Stir in tomatoes, beans and broth; season with salt and pepper, if desired. Cover and bring to a boil. Reduce heat to medium-low, and simmer, covered, for 10 minutes.

Review: This recipe originally called for dried beans, soaked over night and cooked for 1 1/2 hours. Puh-lease! I don't have that kind of time on a weeknight!! So, I used canned beans and this was done in about 20 minutes, including prep work. This dish is what would happen if beans-n-franks got married to chili, in Mexico. It was really interesting, but very tasty. We ate all of it, with no leftovers!

Adapted from:

http://www.vegetariantimes.com/recipe/charro-beans-with-chipotle-sausage/