Love me some dried beans! I love cooking with dried beans…it’s easy, cheaper and I love to play with flavors. Our boys love beans too…so it’s a win-win situation for this busy mom! Cooking beans does take a little over an hour and they do have to pre-soak, so it does take a little pre-planning and a little time in the kitchen to get them going on the stove…but once they are going on the stove, they are really low maintenance and really take care of themselves in the pot. I plan to make beans on afternoons when I’ll be around the house…doing homework duty, laundry and other household tasks. Works for me!
If you have Cajun seasoning on hand, you could use that in place of the taco seasoning too.
Hope you enjoy!!!
Rice and Pinto Beans with Andouille Sausage
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 1 hour 30 minutes to cook the beans
Ingredients
- 1 pound HamBeens pinto beans
- 12 cups water
- 1 15 oz. can diced tomatoes
- 1 small yellow onion, diced
- 1 green pepper, seeded and diced
- 1 Tablespoon homemade taco seasoning
- 12 oz. Andouille sausage, sliced or diced
- 1 1/2 cups uncooked rice
Directions
- Soak the beans overnight (or for 2 hours in hot water) and then rinse. (How to Cook Dried Beans)
- Add the beans and the 12 cups of water to a large saucepan. Add the diced tomatoes with their juices, diced onion, diced green pepper, taco seasoning and sliced sausage. Bring to a boil, then reduce heat to medium-low, cover and cook for an hour to 1 hour 30 minutes, or until beans are tender.
- While the beans are cooking, cook your rice as directed.
- Serve Rice with Pinto Beans and Andouille Sausage.
Recipe Contest
Over on their Facebook page, Hurst Beans is hosting a contest that you can enter to win 1 of 3 $100 Grocery Gift Cards…simply take a photo of your favorite Hurst Beans recipe and upload it to be entered to win!
Disclosure: This post is part of an ongoing campaign with Hurst Beans. More great recipes and giveaways to come. I love cooking dried beans and love their products. Opinions are my own, as always.
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