"Fantastic recipe given to me by a Texas rancher. Pinto or red beans are cooked with pork sausage. Great blend of spices and flavorings and doubly yummy with a little Jamaican rum and sour cream. Easy and the best beans ever to serve as your main dish with cornbread. You can substitute red beans for the pinto beans."
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Ingredients12 h 25 m servings 380 cals
Original recipe yields 8 servings
- Combine cold water and beans in a pot; let stand 8 hours to overnight.
- Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
- Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
- Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
- Stir rum into beans, ladle beans into bowls, and top with sour cream.
- Cook's Note:
- You can bake the beans in a covered, oven-proof pot at 325 degrees F (165 degrees C) for 2 hours instead of simmering, if desired.
Per Serving: 380 calories; 11.4 g fat; 49.9 g carbohydrates; 16.6 g protein; 27 mg cholesterol; 999 mg sodium. Full nutrition
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