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Mexican Stewed Beans

with Field Roast Mexican Chipotle Sausage

Timon Balloo

Balloo Restaurant

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Timon Balloo

Balloo Restaurant

Chef Timon Balloo is the chef and owner of Balloo Restaurant.

His plant-based Mexican Stewed Beans recipe featuring Field Roast Mexican Chipotle Sausage is a soulful and easy one-pot dish, perfect for a quick lunch or dinner and packed with flavor and spices.

Timon plans to use his Field Roast donation to help support his staff and Balloo Restaurant get through this tough time.

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Mexican Stewed Beans

with Field Roast Mexican Chipotle Sausage

Timon Balloo

Balloo Restaurant

4 servings

Ingredients
  • 2 tablespoons preferred vegetable oil
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, crushed
  • ½ yellow bell pepper, seeded and cut into 1” pieces
  • ½ red bell pepper, seeded and cut into 1” pieces
  • ½ cup fresh or frozen corn kernels
  • 1 teaspoon fine sea salt
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon Mexican oregano
  • ½ teaspoon black pepper
  • 1 (15oz) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 (15.5oz) can pinto beans, drained and rinsed
  • 2 ​Field Roast​ M​exican Chipotle Sausages​, sliced into ½”-thick rounds
  • 2 cups vegetable broth or water, divided
  • 1 teaspoon plant-based butter
  • 4-5oz long grain rice, cooked
  • 2 tablespoons chopped cilantro, divided
  • 1 Roma tomato, chopped
  • 2 tablespoons chopped green onion
  • 1 lime, cut into wedges
  • ½ jalapeño, seeded and finely chopped (optional)
  • 3½oz plant-based sour cream (optional)

  • Ingredients
  • 2 tablespoons preferred vegetable oil
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, crushed
  • ½ yellow bell pepper, seeded and cut into 1” pieces
  • ½ red bell pepper, seeded and cut into 1” pieces
  • ½ cup fresh or frozen corn kernels
  • 1 teaspoon fine sea salt
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon Mexican oregano
  • ½ teaspoon black pepper
  • 1 (15oz) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 (15.5oz) can pinto beans, drained and rinsed
  • 2 ​Field Roast​ M​exican Chipotle Sausages​, sliced into ½”-thick rounds
  • 2 cups vegetable broth or water, divided
  • 1 teaspoon plant-based butter
  • 4-5oz long grain rice, cooked
  • 2 tablespoons chopped cilantro, divided
  • 1 Roma tomato, chopped
  • 2 tablespoons chopped green onion
  • 1 lime, cut into wedges
  • ½ jalapeño, seeded and finely chopped (optional)
  • 3½oz plant-based sour cream (optional)

    1. In a medium saucepan, warm oil over medium heat. Add onion and garlic and cook for 5 minutes, stirring frequently, until softened. Add yellow and red bell pepper and corn. Cook, stirring occasionally, 5 minutes more.
    2. Add salt, paprika, cumin, coriander, chili powder, oregano, and pepper. Cook, stirring constantly, for 1 minute.
    3. Add tomatoes, tomato paste, beans, Field Roast Mexican Chipotle Sausages, and 1½ cups broth. Bring to a simmer and cook for 30 minutes, stirring occasionally, until some of the liquid has evaporated and the mixture is thickened but not dry. If needed, add remaining ½ cup broth.
    4. In a small saucepan, melt butter over low heat. Add rice and ½ tablespoon cilantro. Heat on low until warmed through.
    5. To serve, spoon beans into serving bowls, add rice, and garnish with tomato, green onions, and remaining 1½ tablespoons cilantro. Serve with lime wedges, jalapeño, and plant-based sour cream.
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