"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."
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.