1 pound pinquito beans (or pinto beans) — soaked overnight
fresh water or broth — to cover 2 cups sliced apples
1 1/2 cups tomato juice
1/4 cup brown sugar
2 cloves garlic — minced
4 small onions — sliced
1/2 pound bulk port sausage
1 teaspoon chili powder — or more
1 teaspoon salt — or to taste
1/2 teaspoon pepper — or to taste
Rinse the beans and cover well with fresh water. Let the beans soak the overnight. After the beans have soaked, drain and cover well with more fresh water. Bring the beans to a boil. Cover and simmer for 1 to 2 hours, or until tender. Drain the beans.
Prepare a combination of all remaining ingredients, being sure to mix sausage well with the apples, etc. (Do not cook sausage first, says Mrs. Brown.) Bring to a boil and mix with the drained beans. Allow to simmer for at least 2 hours.
Cook’s Notes: You might want to degrease before serving, if you make it Mrs. Brown’s way…