Shelly's Recipe

BARBECUE GALLO PINTO (SPOTTED ROOSTER)

Category: Pork I - Tenderloins and Roasts

1/2 lb spicy pork sausage or chorizo, cut into thin slices
3 cups cut-up vegetables (onion, red bell pepper and celery)
2 cloves garlic, minced
3 cans (15 to 19 ounces each) red kidney beans, undrained
1/2 cup barbecue sauce
2 tbsp minced cilantro
Hot cooked rice

Cook sausage in large nonstick skillet over medium-high heat 5 minutes or until well browned. Add onion, bell pepper, celery and garlic. Cook and stir 3 minutes or until vegetables are crisp-tender. Stir in beans, barbecue sauce and cilantro. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 10 minutes or until flavors are blended; stirring occasionally. Serve over hot cooked rice.