Using dried beans causes this to be a full day recipe.
The beans do not really soften with an hour of cooking. By the time the beans were the right consistency they had been on the stove for at least four hours.
Thankfully I started this process early in the day! Obviously I had to continue to add water to the beans as well.
This entire process could have been sped up by using an InstaPot or pressure cooker!
Knowing that this was an all day cook, I was very underwhelmed by the final result. There really wasn’t a huge amount of flavor to the dish.
I think that if you used chorizo instead of plain pork sausage it would have been better. I also think that the chili powder amount could have been doubled. Perhaps the addition of some cayenne pepper would have been nice too.
While I would not make the recipe again as listed below, I think I would try it with some of the changes. . .
Also, I did not make the recipe with the called for measurements. I cut it in quarter.
BEANS AND SAUSAGE, MEXICAN STYLE
1 1/2 Quarts Dry Kidney Beans
4 1/2 Quarts Boiling Water
1 Quart Chopped Onions
1 1/4 Cups Chopped Bell Pepper
1 Tablespoon Minced Garlic
4 Pounds Bulk Sausage
2 Tablespoons Salt
2 Tablespoons Chili Powder
2 Quarts Canned Tomatoes
1 Quart Bean Liquor
1/2 Cup Flour
Add beans to boiling water, boil for 2 minutes. Remove from heat and soak in hot water for 1 hour. Place back on the heat and simmer for 1 hour. Drain, reserving liquor. Combine onion, bell pepper, garlic and sausage. Cook until sausage is light brown, breaking it up with a fork while it cooks. Add beans, salt, chili powder, tomatoes, bean liquor and flour. Blend well. Simmer until thickened, about 30 minutes, stirring frequently. Makes 25 cups.
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