Pinto Beans and Rice and Sausage
Make easy pinto beans cooked with ham hock, garlic, onion, spicy sausage, and tomatoes and serve them with rice or grits.
- Serves: 6 persons
- 1pound dried pinto beans
- 6cups water
- 1ham hock or a meaty leftover ham bone
- 1medium onion ( chopped )
- 3cloves garlic (minced)
- 1 ½teaspoons salt
- 1pound andouille smoked sausage or similar smoked sausage (sliced)
- 1can (14.5 ounces) tomatoes (diced)
- 1can (4 ounces) mild green chile peppers or a mixture of mild and jalapeno (diced)
- Optional: 1/2 teaspoon red pepper flakes (crushed)
- 4cups of long-grain white rice or quick grits (hot boiled)
Step 1The night before put the pinto beans in a large bowl or pot and cover with water to a depth of about 3 inches above the beans. Let them stand for 8 hours or overnight. Drain well.
Step 2Combine the soaked and drained beans with water, ham hock, onion, and garlic in a large saucepan or Dutch oven over high heat; bring to a boil. Cover and reduce the heat to medium; cook the beans for 45 minutes, or until the beans are tender.*
Step 3Add the salt, sliced sausage, tomatoes, mild chile peppers, and crushed red pepper flakes, if desired. Cover, reduce heat to low, and simmer 1 hour, stirring occasionally.
Step 4Remove ham hock and remove the meat from the bone. Shred the ham with a fork or chop. Return the ham to bean mixture.
Step 5Serve the pinto beans over hot cooked rice.