Creole Pinto Beans and Sausage

*Edited to add directions at bottom of recipe for slow cooking.* 

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 use my Dutch oven when I cook this dish on the stove, similar to this one .

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.

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/hot spiciness. We use about twice as much of the three peppers because we like it spicy. Dial it back if you want it mild. It is perfectly ok to leave out the black, pepper, white pepper, and cayenne entirely if don’t want any spiciness at all  

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.

*To make Creole Pinto Beans and Sausage in the Crock Pot or other slow cooker, add all ingredients to slow cooker, add 2-3 quarts of water or chicken broth, and cook on high for 6-7 hours. Be sure The water level is at least 2”-3” above your dry ingredients. Dry beans soak up a LOT of water during cooking, so be aware of that if you leave them unattended. You surely don’t want to return home to a dried out mess.

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Sharing this on Meal Plan Monday with my food blogging friends Southern Plate, Southern Bite, Big Bear’s Wife, Julia’s Simply Southern, and Mrs. Happy Homemaker.