Beanie Weenies

Name: Beanie Weenies
Ingredients: 1 package little smokies cocktail sausages; 1 tablespoon olive oil; 1 shallot, minced; 1 teaspoon cumin; 1 teaspoon chili powder; 2 tablespoons white vinegar; 1/4 cup stout beer; 1 can Bush's Baked Beans (I used Maple Cured Bacon); large handful of spinach; salt and pepper to taste

10 ingredients

4 steps

Ingredients

1 package little smokies cocktail sausages
1 tablespoon olive oil
1 shallot, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons white vinegar
1/4 cup stout beer
1 can Bush's Baked Beans (I used Maple Cured Bacon)
large handful of spinach
salt and pepper to taste

Directions

1

Heat a large skillet under medium heat and add sausages. Cook until browned, about 5 minutes or so. Set aside on a plate.
2

In same skillet, add olive oil and shallots. Cook until shallots begin to soften, about 2-3 minutes. Add cumin and chili powder and mix well. Add vinegar, beer, and beans. Bring to a boil and then lower heat to a simmer.
3

Return sausages to pan and allow to simmer for at least 10 minutes to let all of the flavors blend together.
4

A couple minutes before serving, stir in the spinach and allow to wilt. Mix well and serve in bowls!