Pinto Beans and Rice

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 1 hr 40 mins
  • Stand: 1 hr
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Pinto Beans and Rice
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.
Nutrition Facts (Pinto Beans and Rice)
    Per serving:
  • 413 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 38 mg chol.,
  • 943 mg sodium,
  • 48 g carb.,
  • 3 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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