Directions
- 1Add a pound and a half of dried pinto beans to an 8-quart pot.
- 2Cover the beans with water about 3 inches above the beans.
- 3Bring the beans to a boil and set a timer for 10 minutes.
- 4After 10 minutes, drain the beans and rinse them really good.
- 5In the same pot, add a half a pound of your favorite smoked sausage.
- 6Cook the sausage for a couple of minutes.
- 7Add one medium-size chopped onion, two fresh chopped jalapeños, and about eight cloves of chopped garlic.
- 8Cook these for a few minutes and make sure to scrape everything off the bottom of the pot.
- 9Add one large smoked ham hock.
- 10Add 1 tablespoon of black pepper, 1 tablespoon of garlic powder, and 2 tablespoons of Flavor Time Southern Seasoning.
- 11Add the beans back into the pot.
- 12Cover with chicken broth by 3 inches.
- 13Place the lid on the pot and let simmer on medium-low heat for 3 hours.
- 14Serve with a splash of habanero and a piece of cornbread.
Ingredients
- 1.5 pound dried pinto beans
- 0.5 pound smoked sausage
- 1 medium-size onion, chopped
- 2 fresh jalapeños, chopped
- 8 cloves chopped garlic
- 1 large smoked ham hock
- 1 Tbsp black pepper
- 1 Tbsp garlic powder
- 2 Tbsp Flavor Time Southern Seasoning
- 3 in chicken broth
- 1 splash habanero
- 1 piece cornbread
Equipment
8-quart potlid
Tips
- Forgo the first boil for an overnight soak for better results.
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