– Heat oil in a large skillet, cast iron pot, or dutch oven. Add sliced sausage, chopped jalapeño, onions, and garlic. Cook, stirring occasionally until sausage is lightly browned and vegetables are tender, about 5-7 minutes.
– Add canned beans and the remaining ingredients to the pot, stirring to combine. Bring mixture to a boil, then reduce to low heat and let beans simmer for at least 20 minutes, uncovered.