CREOLE PINTO BEANS (SALLYE)
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- 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
- 1 can(s)
- hunts tomato sauce (10-14 ounces)
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.
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
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.
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.
I made cornbread and steamed rice to serve with our meal today.