Total Time
1hr
Prep 15 mins
Cook 45 mins

A Southwestern take on one of my hubby's favorite dishes. Usually I make baked beans with miniature smoked sausages, but this time I cut up large smoked sausages and used barbecue sauce and chile peppers. I also used Queso Casero (homemade Mexican cheese), but Queso Fresco can be substituted. From my food blog at: http://www.comfortcookadventures.com/2013/05/not-your-average-franks-and-beans.html

Ingredients Nutrition

  • 3 (1275.72 g) can pinto beans, rinsed and drained
  • 396.89 g packagejohnsonville smoked sausage, cut into 1/4 inch pieces at an angle
  • 118.29 ml chopped onion
  • 59.14 ml diced chili pepper
  • 236.59 ml mexican cheese, broken up into pieces
  • 473.18 ml barbecue sauce (hickory or mesquite smoked)

Directions

  1. Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray.
  2. In a large bowl, mix together all six ingredients; spread out into baking dish. Bake for 45 minutes.