CHARRO BEANS

MAKES 8 SERVINGS

A TRUE TEX-MEX STAPLE AND ONE OF my favorite side dishes, these beans are classic comfort food. Traditionally made with bacon and chorizo, I use our Oaxacan Chili-Spiced Sausage (here) and Mushroom and Herb Roast instead to make one robust, hearty pot of beans. These go really well with the Cochinita Pibil (here), as a filling for tacos or a topping on grain bowls, or as a killer addition to a Mexican breakfast—which I’m always a big fan of on slow, lazy weekend mornings. If you are short on time, try using canned beans.

2 cups dried pinto beans, rinsed and picked clean of stones, or 2 (15-ounce) cans, drained and rinsed

3 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic, minced

2 bay leaves

4 ounces Mushroom and Herb Roast (here) or Field Roast Wild Mushroom Quarter Loaf, chopped into ¼-inch pieces

2 teaspoons ground cumin

1 jalapeño pepper, minced

1 tablespoon sea salt

½ teaspoon liquid smoke

1 (14.5-ounce) can diced tomatoes

6 cups water

4 ounces Oaxacan Chili-Spiced Sausage (here) or 1 link Field Roast Mexican Chipotle Sausage, crumbled

1. If using dried beans, place in a large bowl and cover with ample water. Allow to soak overnight, or for at least 6 hours.

2. In a stockpot over medium-high heat, heat the olive oil and add the onion, garlic, bay leaves, roast or loaf, cumin, jalapeño, and salt. Stirring occasionally, allow this to cook for 15 minutes, until the onion becomes translucent.

3. Drain the beans from the liquid they were soaked in, and rinse. Add the beans to the stockpot, along with the liquid smoke, tomatoes, and water. Lower the heat to medium-low and cover. Allow to cook for 1½ hours, stirring occasionally.

4. Add the crumbled sausage, and stir to combine. Allow the beans to cook for another 20 minutes, stirring occasionally. Season with salt and serve.