Pinto Beans and Rice and Sausage
A simple recipe for flavorful pinto beans, slow-cooked with ham hock, garlic, onion, spicy sausage, and tomatoes, ideal for serving over rice or grits.
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Instructions
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Soak pinto beans overnight in a large bowl, covered by about 3 inches of water, for 8 hours or more; then drain thoroughly.
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In a large pot, combine the drained beans, fresh water, ham hock, onion, and garlic. Bring to a boil over high heat, then cover, reduce heat to medium, and cook for 45 minutes until tender.
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Stir in salt, sliced sausage, tomatoes, and optional chile peppers or red pepper flakes. Cover, reduce heat to low, and simmer for 1 hour, stirring periodically.
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Remove the ham hock, shred the meat from the bone, and return the shredded ham to the bean mixture.
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Serve the pinto beans hot over cooked rice or grits.