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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ohhh this is soooo good. I had this for the first time this past year while tailgating at a ND game!! Thanks to the firefighter (who came with our friend Pat) for this recipe. What a chef! Ingredients:
1 (24 ounce) jar pinto beans |
2 (14 1/2 ounce) cans mexican-style tomatoes (i like red gold petite diced tomatoes mexican feista) |
1 (14 1/2 ounce) can petite diced tomatoes |
1 lb bacon |
2 sausage links, diced |
1 medium white onion, diced |
6 serrano chilies, diced |
1 cup salsa verde (green salsa) |
1 cup chipotle salsa |
1 bunch cilantro, cleaned and steams cut off, chopped |
2 (12 ounce) cans beer |
Directions:
1. In a large dutch oven, fry bacon and chunk into smaller pieces. Add sausage and heat through.
2. Add diced onion and chilis and heat until onions are translucent.
3. Add all tomatoes, salsas and beer.
4. Heat until boiling. Stirring lightly to mix flavors.
5. Add jar of pinto beans WITH liquid.
6. Again, heat to boiling.
7. Add cilantro.
8. Stir to mix and serve with sour cream!
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