This week’s recipe, Easy Slow Cooker Pinto Beans and Smoked Sausage, was developed for convenience. I got tired of the hassle of having to soak pinto beans overnight and then stand over a pot as they cooked. So out came the crockpot for a good ole overnight attempt. The result: Delicious.
Most people season pinto beans with some sort of pork, but we like to add a lot of smoked sausage to it for a slightly different twist and since pork can be problematic for the Well-Fed Son’s food sensitivities. This is a regular family favorite. We usually eat these with Tasteless Collard Greens, which we sometimes cook on the stove since the crockpot is tied up with the pinto beans.
Enjoy.
- 1 16-ounce bag dried pinto beans
- 1 medium onion, diced
- Approximately 1/2 teaspoon garlic powder
- Approximately 1 teaspoon kosher salt
- 1 pound turkey smoked sausage, cut into small bite-sized pieces
- 6-8 cups water
- Pour dried beans into bottom of large 5-6 quart crockpot. Sort with fingers, removing any rocks or hulls.
- Add chopped onion and smoked sausage.
- Sprinkle with garlic powder and salt.
- Slowly add water until beans are covered at least by 1/2 inch of water.
- Cover and cook on low heat for 5.5 hours. Serve over cooked rice.
- *(Note: May need to adjust seasoning to your liking after beans are cooked.)
NEED ANY OF THE TOOLS USED?
2 stars - Surprise your neighbor
The Well-Fed Daughter (20 months old) - 4 Star
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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