Brown the sausage in a medium saucepan over medium-high heat. Lower heat to medium and add butter, onion, jalapeno, and garlic. Saute until vegetables soften. Add salt and fresh ground pepper.
Add both cans of beans with liquid, rotel, and beer. Bring to a simmer, lower heat to medium-low and let cook covered for 25 minutes.
Use a handheld blender to break up some of the beans and make a smooth consistency.
Serve with sour cream and cheddar cheese.
Posted by Noah Oliphant
You must be logged in to post a comment.