Conchipacho a.k.a. Cowboy Beans & Sausage Over Perfect White Rice

Everything You Will Need:
  • 1 cup of dried black beans
  • 2 tablespoons of butter
  • 1 1/2 cups of onion (chopped)
  • 1/4 cup of green onion (chopped)
  • 1 teaspoon of crushed or chopped garlic
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon of dried oregano
  • 5 1/2 cups of water
  • 1 1/2 cups of chicken broth
  • 1/2 teaspoon of rubbed sage
  • 1 pound of fresh Italian sausage(removed from the casings)
  • 1 tablespoon of olive oil
  • 1 portion of perfect white rice


A Day Before Serving:

  • Soak the beans in enough water to cover  them by a couple of inches or so, cover and let stand overnight.

The Day Of Serving:

  • In a medium-sized pot, melt the butter.
  • Add the onion, green onions, the garlic, and cook for six to eight minutes over medium heat.
  • Add the beans, salt, black pepper, oregano, sage, the water, and the chicken broth. Bring the mixture to a boil.
  • Reduce the heat to low, and simmer, uncovered, for two hours, stirring occasionally.
  • When the beans have been simmering for about one hour and fifteen minutes, cook the sausage in the olive oil in a small skillet for about ten to twelve minutes, stirring occasionally with a wooden spoon to crumble the sausage.
  • When the beans have been cooking for one and one-half hours, add in the sausage and continue to simmer for another one-half hour.


  • Prepare the white rice according to the recipe.
  • Place each serving of rice in a deep dish.
  • Top the rice with a ladle of conchipacho and sausage and serve hot.

Serves 4 To 6, At Home Or On The Range.