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1 1/4
cups dry pinto beans (8 ounces)
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1
medium onion, chopped (1/2 cup)
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2
cloves garlic, minced
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1
bay leaf
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1/2
teaspoon dried thyme, crushed
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1/2
teaspoon pepper
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2
small smoked ham hocks (about 8 ounces each)
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8
ounces cooked smoked sausage, cut into 3/4-inch pieces
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1/4
teaspoon salt
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3
cups hot cooked rice
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.
- Servings Per Recipe 6,
- Calories 413,
- Protein (gm) 23,
- Carbohydrate (gm) 48,
- Fat, total (gm) 14,
- Cholesterol (mg) 38,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 3,
- Vitamin C (mg) 8,
- Sodium (mg) 943,
- Calcium (DV %) 50,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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