Ingredients
Scale
- 1 lb pork or chicken sausage (links or ground)
- ½ cup water
- 1 Tbsp. butter
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, diced and seeded
- 2 cloves of garlic, minced
- 1 ½ tsp. dried oregano
- 1 tsp. paprika
- ½ tsp. cayenne pepper
- ½ tsp. ancho chili pepper
- 1 tsp. salt
- 1 cup Randall Great Northern Beans, undrained and mashed
- 1 ½ cups Randall Great Northern Beans, undrained
- 1 cup chicken stock
Instructions
- Brown the sausage in a large skillet on each side on medium-high heat. Make sure to break it down to bite-sized pieces. Add water and cook 8-10 minutes or until sausage reaches 165 degrees. Remove from skillet and set on a plate, covered under a tent of foil.
- Drain all but 2 tablespoons of the water from the skillet. Return to the stove and add melt the butter. Add onion, bell pepper and jalapeno and saute until soft, about five minutes. Add the garlic, spices, salt and stir, cooking for another 2 minutes.
- In a small bowl, add 1 cup of Randall Great Northern Beans and mash with a fork until more than half of the beans are mashed. Add to the skillet along with the additional 1 ½ cup of beans and 1 cup of chicken stock. Bring to a boil and leave uncovered for 5 minutes.
- Add to the skillet and cook for another 2 minutes. The sauce should be thick and creamy. If the sauce has too much liquid, allow to cook uncovered for another 3-5 minutes.