2 cans no-salt-added cannellini beans or other white beans -- (15-ounce) rinsed, drained, and divided
1 tablespoon olive oil
1 meatless Mexican chipotle sausage (such as Field Roast) -- (4-ounce) finely chopped
1 1/2 cups chopped white onion
3 garlic cloves -- minced
2 poblano chiles -- seeded and chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 cups water
2 tablespoons chopped fresh oregano
2 teaspoons hot pepper sauce (such as Tabasco )
1/2 teaspoon salt
1 can white hominy -- (15.5-ounce) rinsed and drained
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
8 lime wedges
Mash 2/3 cup beans with a fork.
Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges.
"Vegetarian chipotle sausage packs quite a punch, adding savory depth to the entire pot."
"Cooking Light DECEMBER 2011"