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    MEXICAN BEAN HOT POT


    Source of Recipe


    "Nana" to Bubbe & Alex

    1 lb. dry pinto beans, soaked
    1 lb. hot Italian or Mexican sausage
    1 c. chopped onion
    10 c. water
    8 tsp. or 8 cubes beef bouillon cubes
    1 tsp. basil leaves
    1 tsp. marjoram leaves
    1 (4 oz.) can chopped mild green chilies

    Brown sausage; add onion, cook and stir until tender. Add remaining ingredients except chilies, bring to a boil. Reduce heat, cover and simmer 2 hours or until tender. Stir in chilies. Heat through. Refrigerate leftovers.
 

 

 

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