PINTOS AND SAUSAGE
Steps:
- Rinse and drain the beans and place in a large bowl. Cover beans with water, cover the bowl and refrigerate overnight.
- Heat oil in a Dutch oven and saute the onion, green pepper, and sausage until onion becomes translucent.
- Add garlic and cook 1 minute.
- Drain beans and add to pot along with 6 cups of water. Bring to a boil and then simmer 60 minutes. Watch the water level and add more if neccesary to keep beans covered.
- Add remaining ingredients and simmer 30 more minutes, or until beans are tender.
Nutrition Facts : Calories 564 kcal, ServingSize 1 serving
CREOLE PINTO BEANS AND SAUSAGE
Provided by By The Hill Hangout
Number Of Ingredients 13
Steps:
- Soak beans overnight (or at least several hours). Once they are soaked, rinse and put in a big pot of cold water. Cover the beans with about a half gallon of water. You want the beans covered plus about 1 inch. Cut the Conecuh sausage into half inch pieces, and add it to the beans. Turn on medium heat and let simmer for about an hour. Be sure to add more water as it evaporates so that you don't scorch the beans. Once spices are added, cook about 30 more minutes.
MY SLOW COOKER PINTOS & SMOKED SAUSAGE
My family says these are the best pintos they ever had even the ones that said they didn't like beans much usually go back for 2nd helpings great comforting food along with homemade southern cornbread
Provided by Crystal Ball
Categories Other Main Dishes
Time 12h
Number Of Ingredients 6
Steps:
- 1. rinse and look through beans put into 7 quart slow cooker with beef boullion cubes add enough water to cover beans probably about 4 quarts allowing beans to swell and not get dried out
- 2. cook on high about 4 hours turn on low cook about 4 more hours
- 3. add chopped onion and sliced sausage and salt to taste then allow beans to cook on low for at least 4 more hours on low
- 4. great served with homemade southern cornbread
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- The night before you plan to make the beans, place into a large bowl, add water to cover by at least an inch over the beans. Let soak overnight or for at least 8 hours. Drain and rinse before adding to the slow cooker.
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