Mama's Loco Beans

2 Pounds dry pinto beans Rinsed, soaked and cooked.

2 Onions Chopped

4 Garlic Cloves Chopped

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1/2 Teaspoon Mrs. Dash South West Chipolte

1/2 Teaspoon Celery Seed

2 10 Ounce Cans Diced Tomatoes and Green Chilies

Approximately 8 Cups Water or Broth

1 Sweet Pepper Chopped

1 Tablespoon Coconut Oil

2 Bay leaves

1 Teaspoon Chili Powder

3 Organic Sausage

1/2 Teaspoon Mrs. Dash Fiesta Lime

2 Teaspoon Celtic Sea or Himalayan Pink Salt

Rinse your dry beans in a colander to make sure they are clean and the bag does not have any stones or other debris. Next, pour the dry beans in a pot and cover with enough water to cover the beans plus a few inches.  Let set overnight.  In the AM drain your beans and replace with fresh water.  I used about 8 cups of broth.  I chopped up the onion and garlic and put them in with the beans with my bay leaves.  I let this cook for an hour or so until the beans are done and tender.  

I then added my spices, the tomatoes and green chilies, peppers, and sausage and simmer so the seasonings can mingle.  

This dish was amazingly good,  It is spicy and wonderful.  Can be served on a bed of rice but it does not need it. 

Try this with some homemade cornbread Click picture for the recipe.

Spicy, Pinto Beans, Mexican Food, Spicy Beans