Pinto Beans and Rice and Sausage

Dry pinto beans are cooked with spicy smoked sausage and a ham bone or ham hock, along with garlic, tomatoes, and seasonings. Serve these savory pinto beans with hot boiled rice or savory grits for a simple and satisfying meal.


  • 1 pound dried pinto beans
  • 6 cups water
  • 1 ham hock, or a meaty leftover ham bone
  • 1 medium onionchopped
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 pound andouille smoked sausage, or similar smoked sausage, sliced
  • 1 (14 1/2-ounce) can tomatoes, diced
  • 1 (4-ounce) can mild green chile peppers, or a mixture of mild and jalapeño, diced
  • 1/2 teaspoon red pepper flakes, crushed, optional
  • 4 cups cooked white rice, long-grain, or quick grits, hot boiled


  1. The night before put the pinto beans in a large bowl or pot and cover with water to a depth of about 3 inches above the beans. Let them stand for 8 hours or overnight. Drain well.

  2. Combine the soaked and drained beans with water, ham hock, onion, and garlic in a large saucepan or Dutch oven over high heat; bring to a boil. Cover and reduce the heat to medium; cook the beans for 45 minutes, or until the beans are tender.*

  3. Add the salt, sliced sausage, tomatoes, mild chile peppers, and crushed red pepper flakes, if desired. Cover, reduce heat to low, and simmer 1 hour, stirring occasionally.

  4. Remove ham hock and remove the meat from the bone. Shred the ham with a fork or chop. Return the ham to bean mixture.

  5. Serve the pinto beans over hot cooked rice.


  • Some believe acidic ingredients like tomatoes, ketchup, molasses, wine, lemon juice, or vinegar can prevent dry beans from becoming tender. And some say hardness of the water can have a negative impact. If you regularly have trouble with beans becoming tender, add acidic ingredients after the beans are tender.
  • If the weather is very hot, soak the beans in the refrigerator.
Pinto Beans and Rice and Sausage

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