Directions
- 1Add 1.5 pounds of dried pinto beans into an eight-quart pot.
- 2Cover the beans with water about three inches above the beans.
- 3Bring the beans to a boil and set a timer for 10 minutes.
- 4After 10 minutes, drain and rinse the beans thoroughly.
- 5In the same pot, add half a pound of your favorite smoked sausage (Kineca brand mentioned).
- 6Cook the sausage for a couple of minutes.
- 7Add one medium-sized chopped onion, two chopped fresh jalapenos, and about eight cloves of chopped garlic.
- 8Cook these for a few minutes, making sure to scrape everything off the bottom of the pot.
- 9Add one large smoked ham hock.
- 10Season with one tablespoon of black pepper, one tablespoon of garlic powder, and two tablespoons of Flavor Time Southern seasoning.
- 11Add the beans back into the pot.
- 12Cover the ingredients with chicken broth by three inches.
- 13Place the lid on the pot and let it simmer on medium-low heat for three hours.
- 14Serve with a splash of habanero sauce and a piece of cornbread.
Ingredients
- 1.5 pound dried pinto beans
- 0.5 pound smoked sausage
- 1 medium-sized onion chopped
- 2 fresh jalapenos chopped
- 8 cloves chopped garlic
- 1 large smoked ham hock
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons flavor time Southern seasoning
- 3 inches chicken broth
- 1 splash habanero sauce
- 1 piece cornbread
Equipment
eight-quart potlid
Tips
- Drain and rinse beans after initial boil.
- Scrape everything off the bottom of the pot while cooking the aromatics.
- Serve with a splash of habanero sauce and cornbread.
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