CREOLE PINTO BEANS (SALLYE)

sallye bates

By
@grandedame

We were tired of Charro and chili beans, so I came up with a plan. This is the result which turned out to be a great dish.


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Comments:

Serves:

a bunch

Prep:

15 Min

Cook:

6 Hr

Method:

Stove Top

Ingredients

2 lb
pinto beans
1 to 2 lb
andouille sausage
3 to 4 Tbsp
homemade creole seasoning (link in comments) or you can use zatairan's
1 medium
white onion
1 medium
green bell pepper
4+ qt
water
1 can(s)
hunts tomato sauce (10-14 ounces)

Directions Step-By-Step

1
Place beans in colander, run cold tap water over while sorting to remove any stones or other foreign debris. Do not skimp on rinsing to avoid contamination from grower.

Place beans in large heavy dutch oven or stew pot and cover with water to completely cover up to 2" above beans. NOTE: BEANS WILL ABSORB A LOT OF LIQUID WHILE COOKING.
2
Place pot on high heat and bring to a rolling boil

When water is boiling, add creole seasoning and tomato sauce, stirring well to blend into liquid. Turn heat to low so beans just simmer.

Cook for 3 hours, checking often and adding more water if needed
3
AFTER 3 HOURS:
Put 1 tablespoon oil in heavy skillet and heat to medium high.

Cut sausages into 1" thick "silver dollar" pieces and place in skillet

Peel and cut onion into thin wedges; separate pieces and add to skillet

Remove stem, seeds and veins on bell pepper, cut into thin wedges and add to skillet

Cook until sausage is beginning to brown and veggies are softening.
4
Add sausages and vegetables to beans and stir to blend well.

Cook for another hour until beans and veggies are soft.

Again, add water if needed to keep liquid up to 2" above beans.

Beans will thicken the liquid while cooking.
5
Can be served as a main or side dish.

I made cornbread and steamed rice to serve with our meal today.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole
Hashtag: #sausage