6 small red beans, rinsed and drained
2 tablespoons olive oil
2 pounds lean Italian sausage, sliced
1 1/2 teaspoons dried red chile de arbol
1 teaspoon dried minced onion
1 onion, sliced
1 red onion, sliced
1 (30 ounce) can kidney beans
1 (10.5 ounce) can black beans, drained
1 1/2 tablespoons chili powder
1 teaspoon vegetable oil
1 (20 ounce) can whole peeled tomatoes (including juice), with liquid
Place beans in a medium saucepan with water to cover, and bring to a very low boil. Cover, remove from heat, and let simmer 30 minutes. Remove beans, drain, and reserve.
Heat oil in a large skillet over medium heat. Saute sausage for about 5 minutes, or until crisp. Remove sausage from remaining liquid, and set aside.
Melt the beans in the skillet over medium heat. Stir in olive oil and saute until tender, about 5 minutes. Drain beans, reserving 1/4 cup liquid.
Unroll one piece of Italian bread on each bean, then place on the bottom of an inverted pan.
Roll out beans and tomatoes, and dampen with milk or oil. Spread bean/tomato mixture over beans. Sprinkle with red cheese and top with red pepper racks. The pepper is excellent, and I like to rage amarillo peppers (Oaxacan) if available.