Ingredients
The following ingredients have 7 Servings
- 1 pound package dried pinto beans (*or substitute canned)
- 8 cups water
- 1 pound ground chuck or breakfast sausage, browned and well drained
- 1 medium Vidalia or other sweet onion, chopped
- 1/2 a medium green bell pepper, chopped
- 2 cloves garlic, chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Liquid Smoke, optional
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1/4 teaspoon dry mustard
- 1/2 teaspoon of freshly cracked black pepper, or to taste
- 1 (10 ounce) can of Rotel or regular diced tomatoes, undrained
Instruction
- Soak beans overnight, drain and rinse.
- Return to the pot and add 8 cups of fresh water. Bring to a boil, reduce heat to simmer, cover and simmer for 1 hour or until tender.
- Meanwhile, cook ground beef or sausage until browned; drain off excess oil and add the onion, bell pepper and garlic, cooking another 2 minutes.
- Add beans and all of the remaining ingredients except for the tomatoes; simmer for 30 minutes. Add the tomatoes and simmer another 30 minutes. Taste and adjust seasonings.
- Serve alone, as a side dish, or over hot, cooked rice. Great with cornmeal hoe cakes or cornbread, pickled onion and pass the hot sauce at the table.
