4 Ounces (3 - 4 slices)	Bacon, each slice cut in half lengthwise, then sliced into 1/4" Pieces
3/4 Cup	Yellow Onion, peeled, cored, diced 1/4"
3/4 Cup	Spicy Sausage (Andouille or spicy Kielbasa), diced 1/2"
1 1/2 Teaspoons	Minced Fresh Garlic
2 Cans (15 Ounce)	Black Beans, with the can’s liquid
2 1/4 Teaspoons	Dean & Danny’s Santa Fe Seasoning Mix
1/8 Teaspoon	Ground Black Pepper
To Taste	Table Salt

1. Place the diced bacon into a suitable sized saucepan and cook. Stir frequently, until rendered golden brown and crisp.
2. Add the onion, sausage and garlic - blend with the bacon and fat. Continue cooking 5-6 minutes, until the onions are tender and translucent.
3. Add the black beans (with all liquid), Santa Fe Seasoning and black pepper. Stir to blend all ingredients. Bring to a boil, then allow beans to simmer gently for 15 minutes.
4. Remove from the heat and add salt to taste.
5. Serve immediately, or chill for later use. Beans can be held up to 3 days refrigerated.
   Note: For added flavor, sprinkle approximately 1 tablespoon Shredded Monterey Jack Cheese over the beans when serving.