Share this recipe
Ingredients
- 2 – 15 oz cans of pinto beans (drained)
- ½ cup of tomato sauce
- 2 Medium Chorizos cut small
- ½ cup of water
- 1 cup salsa roja
- ¼ cup Badia Olive Oil
Directions
- In a skillet sauté the chorizos
- Add all other ingredients and cook stirring until boiling
- Remove from heat
- May be served with corn tortillas and cheese or rice
