Spicy Sausage with Chickpeas and Kidney beans  


2 Spicy Sausage links (sausage removed from casing)
2 Garlic cloves, minced
1/2 Medium Yellow Onion, minced
1 can Kidney Beans
1 can Chickpeas
1/3 cup Apple Cider Vinegar
1 1/2 Tablespoons of Extra-Virgin Olive Oil
1/4 Teaspoon of Cumin
Salt & Pepper to taste
Fresh Parsley for garnish, finely chopped

DIRECTIONS:

1. In a large skillet on medium, heat up 1 table spoon of oil and add onion, garlic and sausage to pan with a pinch of salt and pepper. Use a wooden spatula to break up sausage into small bite sizes and cook until meat is fully browned add some of the cider to skillet if needed.

2. Remove Chickpeas and Kidney beans from cans and rinse with cold water then add to pan along with remaining cider and cumin and began mixing on medium-low heat until most of the cider cooks down.

3. Garnish with a little parsley and ENJOY!!



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