Pinto Beans With Sausage And Ham Recipes

Steps:

• In a large pot add pinto beans, and fill with water.
• Add salt, pepper and baking soda. Over medium high heat bring to a rapid boil.
• In a medium fry pan, crumble the bulk sausage and brown. Remove the sausage with a slotted spoon and add to the beans.
• In the same fry pan with the sausage grease add chopped onions, chopped bell peppers, and both fresh and canned mushrooms.
• Saute the vegetable mixture over medium heat until the onions are clear and the fresh mushrooms have cooked, about 15 minutes.
• Add the vegetable mixture, grease and all to the beans.
• Add cubed ham.
• Add mashed roasted garlic, creole seasoning and the oregano.
• Bring to a rapid boil, then reduce heat to low and cook for 3 to 4 hours adding water a cup at a time as needed it will form a thick broth. Beans are done when you can mash one easily with no resistance.
• You can also add all ingredients to a crock pot and cook on low for 12 hours 6 hours on high.

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

Steps:

• Stir 3 1/4 cups water and all remaining ingredients in large slow cooker. Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours. Remove ham hock. Cut off all meat; shred and return to beans. Season to taste with salt and pepper.

Steps:

• Cover beans with water and soak overnight; drain.
• Place beans in a 5- or 6-quart slow cooker/Crock Pot with water and remaining ingredients.
• Cover cooker and cook on low setting for 9-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Serve with cornbread, rice, a green salad or slaw.

Steps:

• Add first three ingredients into pot and saute. Then add the rest of the ingredients until cooked adding cheese at the end.

Steps:

• Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
• Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
• Stir garlic into onion mixture until fragrant, about 1 minute more.
• Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
• Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place smoked sausage on a baking sheet.
• Bake sausage in the preheated oven until browned, about 10 minutes.
• Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

Steps:

• In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.