Creole Pinto Beans and Sausage

Creole Pinto Beans and Sausage

It’s no wonder pinto beans were a staple for cowboys while they were out on the range. Pinto beans are sort of the epitome of a good, cheap, hearty meal. While our family doesn’t spend many (or any) nights near an open campfire, we do still enjoy a big pot of Creole Pinto Beans and Sausage for dinner, especially on cold rainy nights like we’ve had lately in the ‘Ham.

I always make Creole Pinto Beans and Sausage with dried pinto beans. I just think they have a better flavor than canned. However, if you’re in a hurry and don’t have time to soak a package of beans for several hours, by all means use about 3-4 cans of beans. I make mine with smoked sausage, but you can use ground sausage or even ham if you prefer. We’ve made it all those ways, and they get a thumbs up. When I use smoked sausage, I ALWAYS use Conecuh, but if you have a favorite brand, use it.

Creole Pinto Beans and Sausage

For Creole Pinto Beans and Sausage, you only need a couple of ingredients and a handful of spices. I use a 1 pound package of pinto beans, which I soak 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 one 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. To spice it up, you’ll need:

2 tablespoons paprika
3 teaspoons onion powder
3 teaspoons garlic powder
3 teaspoons dired oregano
3 teaspoons dried basil
1.5 teaspoons ground thyme
1.5 teaspoons celery salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper

** The listed amounts of peppers will give you a medium spiciness. We use about twice as much of the three peppers because we like it spicy. Dial it back if you want it mild.

Once spices are added, cook about 30 more minutes. Serve it piping hot with a side of our classic Southern cornbread or our loaded cornbread.Y’all invite your neighbors over for dinner, and get to know them a little better. Life is hard for some people, and you never know when people are carrying a burden you can help with.

Creole Pinto Beans and Sausage
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Ingredients
  1. 1 lb dried pinto beans
  2. 1 lb Conecuh Smoked Sausage (or your favorite brand)
  3. 2 tablespoons paprika
  4. 3 teaspoons onion powder
  5. 3 teaspoons garlic powder
  6. 3 teaspoons dired oregano
  7. 3 teaspoons dried basil
  8. 1.5 teaspoons ground thyme
  9. 1.5 teaspoons celery salt
  10. 1 teaspoon ground black pepper
  11. 1 teaspoon ground white pepper
  12. 1/2 teaspoon ground cayenne pepper
  13. ** The listed amounts of peppers will give you a medium spiciness. We use about twice as much of the three peppers because we like it spicy. Dial it back if you want it mild.
Instructions
  1. 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.
Notes
  1. Serve Creole Pinto Beans and Sausage piping hot with a side of our classic Southern cornbread or our loaded cornbread.
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