Ranchero Beans
BY
Bruno
SeanMed stock pot
4 cans pinto beans
2 cups chorizo
1 cup jalapeño (sliced)
1 cup onion (small dice)
1 cup tomato (small dice)
1 bunch Cilantro (chopped)
Hot dogs (sliced)
3 tbsp cumin
2 tbsp paprika
Oil as needed
-in a Med stock pot, sauté Chorizo until cooked through. Steam hot dogs and add.
-add in onion and jalapeño and allow to cook until slightly translucent.
- add in the beans (with the juice), and add cumin and paprika. Simmer.
-when the mixture is done cooking, stir in tomatoes and cilantro, salt and pepper to taste.
-serve