1 c Green Onions/Tops; Sliced 1/2 lb Chorizo Sausage; Bulk 32 oz Pinto Beans; * 3 ea Poblano Chiles; Roasted, ** 1 c Tomato; Chopped, 1 Lg. 1/4 ts Salt * Use 2 16-oz cans of pinto beans. Drain one and leave one UNDRAINED. ** Use small Poblano Chiles and refer to Sowest 1 on how to roast, and seed them. Chop them into small pieces when you are done roasting them. Heat the oven to 350 degrees F. Cook and stir the onions and sausage together until the sausage is done. Drain of excess fat. Mix the sausage mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered until hot and bubbly. Serve.
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