Beans and Eggs

 4         ounces link sausage, cut into bite-sized pieces
1/4       cup chopped onion
2          tablespoons oil
2          cups cooked*, drained red kidney or pink beans or one 16-oz. can, drained
1/4       cup each catsup and water
1          teaspoon Worcestershire sauce
1/4       teaspoon crushed basil
1/4       teaspoon salt
1/8       teaspoon pepper
6          eggs
1          small avocado, sliced
1          small orange, peeled and sliced

Brown sausage; remove from pan. Sauté onion in oil. Add beans, sausage, catsup, water and seasonings. Simmer, covered, 20 minutes. Cook eggs as desired. Arrange bean mixture on platter with eggs, avocado and orange. Makes 4 to 6 servings.

Chef’s tip: Serve with Pear Margaritas and fried flour tortillas.

Nutritional Information per Serving:
Calories-290, (From Fat-56%), Protein-13 g, Carbohydrate-21 g, Fat-18 g, Sodium-372 mg,Potassium-585 mg, Dietary Fiber-9 g, Calcium-63 mg, Iron-3 mg, Vitamin A-675 iu, Vitamin C-17 mg, Cholesterol-282 mg

*For best results, soak and cook dry beans by preferred method.