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Pinto Beans and Rice

Makes: 6 servings
Prep 20 mins Cook 1 hr 40 mins Stand 1 hr
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 413,
  • Fat, total (g) 14,
  • chol. (mg) 38,
  • sat. fat (g) 5,
  • carb. (g) 48,
  • fiber (g) 3,
  • pro. (g) 23,
  • vit. C (mg) 8,
  • sodium (mg) 943,
  • calcium (mg) 50,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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