SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pinto Beans and Rice

Makes: 6 servings
Prep 20 mins Cook 1 hr 40 mins Stand 1 hr
Pinto Beans and Rice
  • 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

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe