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Country Pinto Beans and Sausage

1/2 cup dried pinto beans
water to cover
Vegetable Cooking Spray
1 medium onion, halved and sliced
1 clove garlic, crushed
8 ounces reduced fat fully-cooked smoked sausage, sliced diagonally
2 Tbsp tomato paste
2 Tablespoons dry white wine (optional)
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
minced parsley
1/2 cup reserved bean water

Soak pinto beans in water overnight. Drain and rinse. Cook at 15
lbs pressure for 15 minutes. Cool under running water and drain,
reserving about 1/2 cup bean water to add back if needed. Spray
a large saucepan or Dutch oven with vegetable cooking spray. Add
onion and garlic. Cook and stir until tender, about 3 minutes. Add
smoked sausage and cook for 3 to 5 minutes until browned. Stir
beans, tomato sauce, wine (if desired), brown sugar, rosemary,
oregano and thyme. Gently mix. If it is too dry, add back some
reserved bean water to desired thickness. Cook over medium-low
heat for 5-10 minutes to blend flavors. Garnish with minced parsley.


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9 of 11 people found the following review helpful:
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Economical and Healthy, December 13, 2004 - 12:46 PM
Reviewer: Daniel Parker from MS USA
The recipe is great as is, however, I would mention that 1/2 tsp of chili powder and 1/2 tsp of cumin be included. You may also consider using Kilbasa or Beer Brats either alone or integrated (of course sliced diagonally as the recipe suggests. Serve with hot rice and cornbread. MMMM! Scrumpcious!

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