Beanie Weenies

• 1 package little smokies cocktail sausages
• 1 tablespoon olive oil
• 1 shallot, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons white vinegar
• 1/4 cup stout beer
• 1 can Bush's Baked Beans (I used Maple Cured Bacon)
• large handful of spinach
• salt and pepper to taste

1. Heat a large skillet under medium heat and add sausages. Cook until browned, about 5 minutes or so. Set aside on a plate.
2. In same skillet, add olive oil and shallots. Cook until shallots begin to soften, about 2-3 minutes. Add cumin and chili powder and mix well. Add vinegar, beer, and beans. Bring to a boil and then lower heat to a simmer.
3. Return sausages to pan and allow to simmer for at least 10 minutes to let all of the flavors blend together.
4. A couple minutes before serving, stir in the spinach and allow to wilt. Mix well and serve in bowls!

cocktail sausages, olive oil, shallot, cumin, chili powder, white vinegar, stout beer, beans, handful of spinach, salt

Taken from food52.com/recipes/4025-beanie-weenies (may not work)