Pintos and Sausage

When my friend Ruth Passons left me a phone message saying there were pinto beans and cornbread waiting, I made a beeline to her house! It’s simple country comfort at its best.

1 pound dried pinto beans, washed, covered, and soaked overnight in the refrigerator

1 tablespoon olive oil

1 large onion, chopped

2 teaspoons minced garlic

1 pound smoked sausage, sliced

1 green bell pepper, chopped

6 cups water

2 teaspoons salt

1 teaspoon pepper

¼ teaspoon Tabasco sauce

Pour off the water from the soaking pinto beans. In a Dutch oven or lidded bean pot, heat the oil and sauté the onion, garlic, sausage, and bell pepper. When the onions are clear, stir in the beans and the 6 cups water and bring to a boil. Reduce the heat, cover, and simmer the beans for 45 minutes. Stir in the salt, pepper, and Tabasco sauce and continue to simmer for 15 minutes more, or until the beans are tender. Serve hot by itself, over rice, or with fresh warm cornbread.

Makes 6 servings