Wrangler Beans with Roasted Raspberry Chipotle Sauce®

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Now, everybody knows that you can't have a barbecue in Texas without Pinto Beans. And that's with a capital P and B! We've jazzed up the traditional version of the old "pot of beans" with the lively addition of Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®.

Prep time: 30-45 minutes
Cook time: 2.5-3 hours

4 slices bacon, cooked
¼ cup bacon drippings
1 medium onion, chopped
2 large garlic cloves, minced
1 pound dried pinto beans, sorted & rinsed
1 (12 oz) dark beer (Shiner Bock)
1 (101⁄2 oz) can diced tomatoes with chiles
½ cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
Chicken stock to cover beans
8 ounces sausage links, sliced
½ cup minced cilantro

Fry bacon in soup pot over medium heat and save drippings. Sauté onions and garlic in drippings until onions are wilted and transparent, about 15 minutes. Add beans, bacon and remaining ingredients except sliced sausage and cilantro. Stir to blend well. Bring beans to full boil; lower heat and simmer 2 hours, or until beans are tender. Skim off fat. Sauté sausage in separate skillet until cooked thoroughly. Drain off fat. Stir into beans. Cook beans an additional 30-45 minutes, or until thickened. Stir in cilantro just before serving. Serves 6-8.