A much healthier version of Andy’s ultimate comfort food, he happily approved.
- 4 cups cooked pinto beans or 2 cans, drained
- 4 large cloves garlic
- 1 tablespoon extra-virgin olive oil
- One 12-ounce package nitrate-free turkey hot dogs, such as Applegate Farms, sliced
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1 cup tomato sauce
In a large saucepan, heat the olive oil over medium heat. Add the turkey hot dogs and cook, stirring, until lightly browned. Add the garlic, chile powder and cumin and cook for 1 minute. Stir in the tomato sauce and 1 cup water. Add the beans to the mixture, stir and simmer for 15 minutes with the lid on.
Recipe courtesy of Rachael Ray