Miss Kay's Pinto Beans & Sausage + Mom's Mexican Cornbread

If you're looking for simple country, comfort food you can't go wrong with Slow Cooked Pinto Beans and Andouille Sausage. This recipe calls for less than 10 ingredients, so it's really simple to make.

Today's weather forecast for North Texas is definitely a chilly one. For that last week we have been spoiled with unseasonably warm temps. A few days have even been in the high 70's, but weather changes rather quickly around here. Today is a cold and windy one with temps not expected to get above 30 degrees.

What's the old Texas saying....... if you don't like the weather in Texas, wait five minutes -- it'll change! No one ever believes that until they witness it for themselves. When a cold snap hits I immediately crave winter comfort foods, soups, stews, chowders, and a big old pot of beans. Nothing warms the soul or your tummy quite like southern comfort food. 

I grew up eating beans and cornbread on a regular basis. Some folks look at me crazy when I say were eating beans and cornbread for supper. It's always a misconception that beans are poor folks food, but they're not. Yes they are definitely cheap, but only someone from the south would understand that beans and cornbread is just simple country food at it's best. 

The next question is always where's the meat? I always giggle and say in with the beans (usually ham from a leftover meaty ham bone or some type of sausage). I love pinto beans, so I couldn't wait to try Miss Kay's Pinto Beans & Sausage from her cookbook, Miss Kay's Duck Commander Kitchen.

Oh how I love this cookbook! This is the 3rd recipe I've tried and so far none of them have been a disappointment. This recipe has a bit of a Cajun twist as it uses Andoullie Sausage. It's also cooked slow in the crock pot with a big meaty ham bone.  I had a little trouble finding the Andoullie sausage, but then it wasn't in the normal sausage section of my local Walmart. 

I found it over in the meat case by the specialty sausages, so if you can't find it check out that section. I used the Kountry Boys Smoked Andouille Sausage. Miss Kay uses Zatarains Red Bean Seasoning to season her pinto beans. This was the first time I used it and I really loved the flavor. This recipe calls for less than 10 ingredients, so it's really simple to make.

You can't have beans without a skillet of cornbread. I chose to serve a Mexican Cornbread just like Miss Kay, but I used my favorite recipe from my Mother in Law Linda aka Mom!

These are the ingredients you will need to make both recipes: buttermilk, canola or vegetable oil, cheddar cheese, olive oil, Zatarains red bean seasoning, dry pinto beans, Andouille sausage, ham bone or ham hock (not pictured), butter, onion, garlic, small can creamed corn, jalapenos, yellow corn meal, baking powder, salt, baking soda and eggs.

If you're looking for simple southern comfort food you can't go wrong with Pinto Beans and Cornbread.

Recipe Yields: 6-8 servings   Adapted from: Miss Kay's Commander Kitchen