Creole Pinto Beand and Rice (Sallye)
2 lbpinto beans
1 to 2 lbandouille sausage
3 to 4 Tbsphomemade creole seasoning (link in comments) or you can use zatairan's
1 mediumwhite onion
1 mediumgreen bell pepper
1 can(s)hunts tomato sauce (10-14 ounces)
How to Make Creole Pinto Beand and Rice (Sallye)
- 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.
- 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
- 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.
- 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.
- Can be served as a main or side dish.
I made cornbread and steamed rice to serve with our meal today.