Description
Slow-cooked pinto beans with herbs and smoked sausage, creating a tender and creamy base perfect for any meal.
Ingredients
Scale
- 1 Pound Dried Pinto Beans
- 1 Pound Ground Meat
- 1 Each Sweet Onion (diced)
- 1 Each Green Bell Pepper (diced)
- 1 Rib Celery (diced)
- 3 Cloves Garlic (minced)
- 1 Pound Smoked Sausage
- 1 Link Andouille Sausage
- 3 Each Bay Leaves
- 1 Tablespoon Creole Seasoning
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 2 teaspoons Dried Thyme
- 5 Cups Chicken Broth
- Salt and Pepper to taste
Instructions
- Soak the pinto beans in a few cups of water overnight until they double in size.
- Brown the ground meat in a skillet over medium heat until no longer pink, then drain excess fat and add to the crock pot.
- Chop the sweet onion, green bell pepper, and celery into uniform dice, mince the garlic, and add all vegetables to the crock pot.
- Slice the smoked sausage and andouille into rounds, add them to the crock pot with the beans and vegetables.
- Add bay leaves, Creole seasoning, onion powder, garlic powder, dried thyme, and pour in the chicken broth. Stir until mixed well.
- Season lightly with salt and pepper, keeping in mind that sausages and broth add sodium.
- Cover and cook on low for 8 hours, checking at 6 hours to stir gently and prevent sticking.
- Serve over rice or cornbread, removing bay leaves before plating and adjusting final seasoning as needed.
Notes
This recipe is great for batch cooking and can be stored in the fridge for up to 4 days or frozen for up to 3 months. Adjust spices to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 heaping cup
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg