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.
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.
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.
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.
Yield: 6-8
Miss Kay's Pinto Beans & Sausage
Slow Cooked Pinto or Red Beans with Andouille or Smoked Sausage. This recipe calls for less than 10 ingredients, so it's really simple to make.
Prep time: 15 MinCook time: 5 HourInactive time: 12 HourTotal time: 17 H & 15 M
Ingredients
- 1 - 16 oz package (1 lb) Dry Pinto or Red Beans
- 1 - 2.4 oz package Zatarains Red Bean Seasoning Mix
- 3 - tablespoons butter
- 2 - tablespoons olive oil
- 1 - small onion, finely chopped
- 1 - tablespoon garlic, chopped
- 1 - ham bone or ham hock, (I used a bone from our holiday ham)
- 1 - 16 oz package Andouille or Smoked Sausage
- white or brown rice, cooked
Instructions
- Sort beans and remove any broken beans or pebbles, Rinse the beans and place in a large bowl and fill with water to cover the beans.
- Soak beans overnight or at least 6 hours. I add about a tablespoon of baking soda to minimize the gases.
- In the morning drain off the water and rinse the beans. Fill a 6 quart slow cooker with fresh water about 3/4 of the way from the top.
- Add the ham bone and red bean seasoning packet. Turn the slow cooker to high and cover.
- In a medium size skillet melt the butter with the olive oil, then add the onion and the garlic. Cook stirring occasionally until the vegetables are translucent in color, about 7 minutes.
- Add the onions and garlic to the beans. Stir everything together and cook the beans on high for the first hour and then reduce the heat to low and cook for a additional 4 hours or until the beans are tender.
- The last 45 minutes of cooking cut the sausage into one inch slices and lightly brown in a med-large skillet. Drain off any grease and add to the beans. Continue cooking for 45 minutes.
- Serve with rice and Mexican Cornbread (recipe below).
Notes
Andouille Sausage is a Cajun Sausage, so it can be a bit spicy. If you want a milder sausage I recommend using regular smoked sausage or even a turkey sausage.
Recipe Yields: 6-8 servings Adapted from: Miss Kay's Commander Kitchen
Yield: 8
Linda's Mexican Cornbread
My mother in laws Mexican Cornbread filled with creamed corn, jalapenos & cheese.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 1 - tablespoon bacon grease or shortening
- 1 1/2 - cups yellow corn meal
- 1/2 - cup all purpose flour
- 1/2 - teaspoon baking soda
- 1/2 - tablespoon baking powder
- 1/2 - teaspoon salt
- 1 - cup buttermilk
- 2 - eggs
- 1/4 - cup canola oil
- 1 - 8 ounce can cream style corn
- 2 - tablespoons pickled jalapeno slices, chopped or use fresh jalapenos
- 1 1/2 cups shredded mild or sharp cheddar cheese
- additional corn meal for dusting of pan
Instructions
- Preheat oven to 400 degrees. Add one tablespoon shortening or bacon grease to a large cast iron skillet (10 x 11 x 2 1/2 in).
- Place the skillet in the oven until the grease is melted and the skillet is nice and hot (about 7 - 10 minutes).
- While the skillet is heating prepare the cornbread batter. In a large mixing bowl add the cornmeal, flour, baking soda, baking powder, salt, buttermilk, eggs, oil, chopped jalapenos and creamed corn. Stir until everything is combined.
- Add the shredded cheese and mix again. Pull the cast-iron skillet out of the oven and swirl the grease around making sure it spreads around and covers the bottom and sides of the pan.
- Sprinkle about 1 tablespoon corn meal over the bottom of the skillet (you will hear it sizzle) this is what will give your cornbread a nice and crisp bottom.
- Pour the cornbread batter in the pan over the sprinkled cornmeal.
- Bake for 35 - 45 minutes or until the cornbread is golden brown around the edges and a bit on the top.
- Run a offset spatula around the edges to release the sides. Invert the cornbread onto a plate, cut and serve.
Notes
Self-rising Corn Meal can be used in place of regular corn meal. If using Self-rising cornmeal omit the baking powder and salt in the recipe. Jalapenos that have lines and little white flecks on the skin tend to pack more heat, so be careful when selecting peppers.
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