Pinto Beans with Tomato and Sausage
- 1 T olive oil
- 8 oz smoked sausage
- 1 c diced onion
- 2 t minced garlic
- 400 g crushed tomato
- 3 T tomato paste
- 1/2 t dried basil
- 1/2 t dried oregano
- 1 pinch red pepper flakes
- 1 t freshly ground black pepper
- 3 c pinto beans
- 4 oz broccoli
- 1/2 t salt
Dice the onions and mince the garlic
Cook the broccoli in boiling water for about 1 minute until bright green. Drain and set aside.
Add the olive oil and sausage links to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes). Remove the sausage to a cutting board and slice them into rounds. Return the sausage slices to the pot.
Continue to sauté the sausage until fully browned. Add the onions and garlic to the pot and continue to sauté until the onions are soft and transparent. The moisture from the onions should dissolve any browned bits of sausage from the bottom of the pot.
Once the onions are soft, add the can of crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, and black pepper. Stir to combine.
Add the beans to the pot along with the broccoli florets. Stir the contents of the pot and allow them to heat through, stirring occasionally.
Taste and add salt if needed (1/4-1/2 tsp). If a thicker mixture is desired, let the pot simmer longer until the sauce has reduced. Serve hot with crusty bread for dipping.