Frontier Beans
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
scallions, spring or green onions
tops, sliced |
|
| ½ | pound |
chorizo sausage
bulk |
|
| 32 | ounces |
pinto beans
2 cans, drain one can only |
|
| 3 | each |
poblano peppers
roasted, seeded, chopped |
*
|
| 1 | cup |
tomatoes
chopped, 1 large |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
scallions, spring or green onions
tops, sliced |
|
| 226.8 | g |
chorizo sausage
bulk |
|
| 924.8 | ml/g |
pinto beans
2 cans, drain one can only |
|
| 3 | each |
poblano peppers
roasted, seeded, chopped |
*
|
| 237 | ml |
tomatoes
chopped, 1 large |
|
| 1.3 | ml |
salt
|
|
Directions
Heat the oven to 350℉ (180℃).
Cook and stir the onions and sausage together until the sausage is done.
Drain of excess fat. Mix the sausage mixture and remaining ingredients in an ungreased 2-quart casserole.
Bake uncovered until hot and bubbly.
Serve.
