Southern Pinto Beans with Conecuh Sausage
A classic, comforting pot of tender pinto beans simmered low and slow with smoky Conecuh sausage, diced tomatoes, and rich chicken broth.
Equipment
- Large heavy-bottomed stockpot or Dutch oven
- Wooden spoon
- Cutting board and knife
Ingredients
- 1 lb dry pinto beans sorted, rinsed, and soaked overnight
- 1 lb Conecuh smoked sausage or other hickory smoked sausage, sliced
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 10 oz can diced tomatoes with green chilies (do not drain)
- 6 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1 tsp black pepper
- Salt to taste add at the very end
Instructions
- Drain and rinse the overnight-soaked pinto beans. Set aside.
- In a large stockpot over medium-high heat, cook the sliced Conecuh sausage for 5-7 minutes until browned and the fat has rendered.
- Add the diced onion and bell pepper to the pot. Sauté in the sausage drippings for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Pour in the undrained can of diced tomatoes and green chilies, scraping the bottom of the pot to release any browned bits.
- Add the soaked pinto beans, chicken broth, smoked paprika, and black pepper. Stir well to combine.
- Bring the pot to a rolling boil. Reduce the heat to low, cover with a tight-fitting lid, and let simmer gently for 1.5 to 2 hours, or until the beans are completely tender.
- If you prefer a thicker broth, remove the lid for the final 20 minutes of cooking.
- Taste and season with salt only if needed. Serve hot!
Notes
Salt Warning: Do not add salt until the beans are fully cooked. The sausage and broth contain sodium, and salt can toughen the bean skins during the cooking process.
Shortcut Method: Substitute 4 cans of drained and rinsed pinto beans, reduce the broth to 2 cups, and simmer for just 30 minutes.