Kathy's Recipe

Kathy’s Texana Frijoles

Category: Recipes

Ingredients:
1 lb. bag of Dry Pinto Beans [(can use red, black, or kidney beans anything you would use in Chili) or 5 to 6 cans of Bush beans].
1 small can of Herdez Verde Salsa (green chilies)
1 can of Rotel (tomatoes and green chilies- hot, mild or original)
1 large onion Diced
1 lb. of bacon
1 pkg. of Johnsonville Sausage Dogs (Italian mild, hot, or sweet)
1 pkg. of Jesse Jones southern style hot dogs

Tools:
One Dutch oven

Steps for Dry Beans (Takes about 4 hours to Cook):
1. Wash beans and start with a cover of about 2 inches of water in Dutch oven. Bring to a boil and reduce heat to a simmer. Let simmer make sure you keep enough water on beans to keep them covered (you do not want it to dry out and burn).
2. After about 2 hours of dry beans cooking prepare other ingredients to add to the beans as you finish them. Dice onion; slice bacon in about 1/2 inch bite size slices; slice sausage and hot dogs into thin coin slices. Add to beans and stir.
3. Add Verde salsa and Rotel to beans and stir. Make you are keeping enough water to cover mixture and stir every now and then.
4. Let cook at least another hours or until beans are done.

Steps for Can Beans (takes from 30 to 60 minutes to cook):
1. Dice and cut up all ingredients as above put in Dutch oven, add Rotel and verde salsa, and add can beans until you have enough to fill your pot cover.
2. Stir and add enough water to cover ingredients. Bring to a boil then simmer about 30 minutes to 1 hour depending on when all ingredients are done.

Notes: This is a favorite of ours, very hearty meal. Great with cookouts if your serving lots of people or as a stand-alone meal. Servings for a least 12 people.