Ingredients

• 1-1/4  cups dry pinto beans (8 ounces)
• 1  medium onion, chopped (1/2 cup)
• 2  cloves garlic, minced
• 1  bay leaf
• 1/2  teaspoon dried thyme, crushed
• 1/2  teaspoon pepper
• 2  small smoked ham hocks (about 8 ounces each)
• 8  ounces cooked smoked sausage, cut into 3/4-inch pieces
• 1/4  teaspoon salt
• 3  cups hot cooked rice

Directions

1. Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.

2. Drain beans and return to saucepan. Add onion, garlic, bay leaf, thyme, pepper, and 3 cups fresh water. Add ham hocks. Heat to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender, adding more water, if necessary, and stirring occasionally.

3. Remove ham hocks; cool slightly. Remove meat from ham hocks; chop meat and set aside. Discard bay leaf. In a medium skillet cook sausage over medium heat about 5 minutes or until browned, stirring occasionally. Stir chopped meat, cooked sausage, and salt into beans. Cover and cook about 5 minutes more or until heated through.

4. Serve over hot cooked rice. Makes 6 main-dish servings.