Pinto Beans With Sausage Food

SOUTHERN PINTO BEANS AND SAUSAGE

Steps:

• In a large skillet, fry up sausage breaking it up in small chunks as it cooks.
• If needed, drain off excess oil off sausage, leaving 2 tablespoons in the pan with sausage.
• Add chopped onions and peppers, and sauté until soft and tender.
• Pour in undrained pinto beans and tomato sauce; simmer for 10 minutes.
• Serve with cornbread if desired.

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.

VEGAN PINTO BEAN BREAKFAST SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
• Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
• Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
• Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

MAMMAK'S PINTO BEANS WITH GROUND BEEF

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.

PINTO BEAN AND SAUSAGE SOUP

Steps:

• Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
• Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
• Stir garlic into onion mixture until fragrant, about 1 minute more.
• Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
• Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place smoked sausage on a baking sheet.
• Bake sausage in the preheated oven until browned, about 10 minutes.
• Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

HEARTY SAUSAGE 'N' BEANS

Steps:

• In a Dutch oven, cook sausage and onion in oil over medium heat until onion is tender. Add the beans, water, tomatoes and salad dressing mix. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender.

PINTO BEANS WITH SAUSAGE AND HAM

Steps:

• In a large pot add pinto beans, and fill with water.
• Add salt, pepper and baking soda. Over medium high heat bring to a rapid boil.
• In a medium fry pan, crumble the bulk sausage and brown. Remove the sausage with a slotted spoon and add to the beans.
• In the same fry pan with the sausage grease add chopped onions, chopped bell peppers, and both fresh and canned mushrooms.
• Saute the vegetable mixture over medium heat until the onions are clear and the fresh mushrooms have cooked, about 15 minutes.
• Add the vegetable mixture, grease and all to the beans.
• Add cubed ham.
• Add mashed roasted garlic, creole seasoning and the oregano.
• Bring to a rapid boil, then reduce heat to low and cook for 3 to 4 hours adding water a cup at a time as needed it will form a thick broth. Beans are done when you can mash one easily with no resistance.
• You can also add all ingredients to a crock pot and cook on low for 12 hours 6 hours on high.

PINTO BEANS WITH KIELBASA

Steps:

• In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.

PINTO BEANS & SAUSAGE WITH RICE

Steps:

• Sort and wash beans.
• Soak beans overnight in water.
• Add spices to beans and bring to a boil.
• Using a heavyweight covered pot, simmer 1 1/2 - 2 hours.
• Stir occasionally to ensure they do not burn.
• During last hour add sausage.
• During last 1/2 hour make white rice.
• (For this recipe I boil 4 cups water and 1 teaspoon salt. Once water is rolling add 2 cups white rice. Bring to another boil, cover and reduce heat to medium-low. Cook on stovetop for 30-35 minutes. Do not uncover pot to stir until cooking time is completed.).
• Serve beans over hot rice.
• Add cheddar cheese and green onions to top if desired.
• ***Note to make these beans thicker, when sausage is added, remove 3/4 cups of the beans from pot and mash. Return mashed beans to pot.***.

PINTO BEAN, SAUSAGE, AND FENNEL GRATIN

Steps:

• In a kettle combine the beans with enough cold water to cover them by 2 inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a large bowl and reserve the cooking liquid. In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl. To the fat remaining in the skillet add the oil and in the fat cook the onion, the fennel, the bell pepper, the basil, the thyme, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the broth and simmer the mixture, covered, for 5 to 10 minutes, or until the vegetables are tender. In a blender or food processor purée 1 1/2 cups of the cooked beans with 1 cup of the reserved cooking liquid. Add the purée to the vegetable mixture with the remaining cooked beans, the sausage, the artichoke hearts, the parsley, and salt and pepper to taste and transfer the mixture to a buttered 4-quart gratin dish, 15 by 10 by 2 inches. In a small bowl stir together the bread crumbs and the Parmesan and sprinkle the mixture evenly over the gratin. Dot the gratin with the butter and bake it in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, for 1 hour.