Spicy Chipotle Stewed Beans and Sausage

Ingredients

Chili spice mix
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. chili powder
½ tsp. dried Mexican oregano
½ tsp. sea salt
½ tsp. freshly ground black pepper

Chipotle Stewed Beans
2 tbsp. vegetable oil
2 cloves garlic, minced
1 cup sweet onion, thinly sliced
1 small red pepper, chopped 1” pieces
1 small yellow, pepper, chopped 1” pieces
½ cup fresh or frozen corn kernels
1 tbsp. tomato paste

15 oz. can crushed tomatoes
15 oz. can pinto beans, drained and rinsed
2 cups vegetable stock

2 Field Roast Spicy Mexican Chipotle Plant-Based Sausages
cut into ½” slices

Cilantro rice
1 tsp. plant-based butter, melted
4 cups long grain rice, cooked and hot
¼ cup fresh cilantro, chopped

Garnish
1 green onion, thinly sliced
1 ripe Roma tomato, chopped
1 jalapeno, seeded and finely diced
1 lime, cut into wedges
¼ cup plant-based sour cream, (optional)

Preparations

For the chili spice mix: In a small bowl, stir together the smoked paprika, cumin, coriander, chili powder, oregano, salt, and pepper. Set aside.

For the Chipotle Stewed Beans: Heat the vegetable oil in a large saucepan over medium heat, add the garlic and onion and sauté for 5 minutes until fragrant and softened. Add the red and yellow pepper and corn and cook, stirring occasionally, for 5 minutes.

Add the prepared chili spice mix and the tomato paste and cook for 1 minute, stirring to mix well. Add crushed tomatoes, pinto beans, vegetable stock and slices of Field Roast Spicy Mexican Chipotle Plant-Based Sausages, stirring to combine. Bring to a boil and then immediately reduce to low heat. Cook slowly and gently, stirring occasionally, for about 30 minutes.

For the cilantro rice, pour the melted plant-based butter over the hot cooked rice. Stir in the chopped cilantro and season to taste with salt and pepper.

To serve, heap cilantro rice into large shallow bowls. Spoon over Chipotle stewed beans and sausage. Garnish bowls with green onion, tomato, and fresh chopped jalapenos. Serve hot with lime wedges for squeezing and plant-based sour cream to dollop if desired.