Spicy Mexican Charro Beans With Longaniza Sausage

Gather the ingredients. Pick through the beans and remove any rocks or debris. Then throughly rinse and place in a large pot. Pour in enough water to cover by 3 inches. Partly cover and simmer until cooked through. You will most likely need to add more water to the pot, do not let them dry out and always keep plenty of water in the pot. Once the beans are cooked, separate them from the broth and reserve the broth. (Please make sure you have all of the ingredients ready to go because the following process moves fast.) In a large pot heat a splash of oil, then add the longaniza and sauté until it begins to brown slightly. Drain the sausage, but leave a bit of the oil in the pan, set the sausage aside. Next add the onion and sauté until soft. Then add the Poblanos and sauté them for about 4 minutes. Add the garlic and Serrano chilies and sauté for about 3 minutes — be careful not to breathe in the chile smoke, it will make you cough. Now add the salt, ground cumin, and bay leaves. Then gently pour in the drained-cooked beans. Finally, very carefully, pour in the broth and give the stew a gently stir. Then place the epazote inside the pan. Partially cover and simmer under medium-low heat for about 45 minutes or longer if desired. The amount of broth that will be left in the pot is entirely up to you. Some people like their beans more soupy while others chunkier. Taste and adjust seasoning if desired. Allow to cool slightly before serving. Serve as a main dish topped with finely chopped cilantro and with warm corn tortillas on the side. Alternatively, these beans may be served as a side dish to grilled meats like steak -- or arranchera is my favorite.