Cowboy Campfire Beans with Sausage

Serves 6

Ingredients

• 12 oz Applewood Smoked Summer Sausage, medium diced
• 1 medium onion, small diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon chili powder
• Pinch of Salt and pepper
• 2 15-oz cans pinto beans rinsed and drained
• 1 15-oz can red kidney beans rinsed and drained
• 1 7-oz block Monterey Pepper Jack Cheese, shredded

Instructions

1. Heat a large Dutch oven on medium heat.  Add sausage and onions, stirring until translucent; about 15 minutes.
2. Add garlic and cook for one minute. Add oregano, cumin, paprika, chili powder, salt and pepper. Cook for an additional 3 minutes.
3. Drop the temperature immediately to a simmer for 15 minutes and then stir in all the beans.  Continue simmering for 30 minutes.
4. Ladle the beans into bowls and serve with the shredded cheese.