Sausage and Beans Skillet
500 g Italian sausage, gluten free links or bulk sausage
red or yellow onion
4 - 6
540 g can pinto beans, or red or white kidney beans, drained and rinsed
540 g can black beans, drained and rinsed
Cathy's Gluten Free Spice Mix
(Use more if the sausage lacks seasoning.)
(optional) chopped for garnish
Heat oil in skillet over medium heat. Brown sausages.
When sausages links are half cooked through, slice them and return to pan to finish cooking. (Skip this step if you're using bulk sausage.)
Add garlic to pan. Stir.
Add onions. Sprinkle the seasoning over all. Cook, stirring, for a minute or two.
Add mushrooms. Cook, stirring occasionally, until almost cooked to your liking.
Add beans and continue to cook until heated through. Taste and add more seasoning if necessary.
To serve, garnish with chopped green onion, if desired.