1-1/12 cups of dry pinto beans
Sausage (any kind & variety of your choice)
1 can of tomato soup
1 medium onion
chicken buillion cubes (3-4)
Since we are working with dry beans, it is essential to do the following steps:
-Sort and rinse pinto beans. Once beans have been rinsed and drained, fill up the pot of dry beans with warm-hot water. Fill up the pot until you see your beans starting to float to the top, just ensure that water is completely covering the beans.
-Once pot is filled with warm-hot water, put it on the stove and set your eye on high. You want your dry beans to boil for 2 minutes. Once that time is up, cut off the eye, put the top of the lid on and let beans sit for 1-2 hours. At this stage your dry beans will be tender (with a little bite to them) and plump.
Drain your beans and clean your pot.
Depdending on the type sausages you plan to use for this dish, you may or may not need to add olive oil to bottom of your pot. Nevertheless, brown your sausages in that same pot you intent to make your beans in (you will thank me later).
Once sausages are nice, brown and crispy, take them out and place them on a dish. I repeat … DO NOT CLEAN OUT YOUR PAN. The residual fat and bits of brown goodness left in the pot will be used for the following step:
Chop up 1 medium onion and then throw it in the pot with the yummy fat on the bottom of the pan. Allow onions to brown and caramelize.
Once onions are caramelize and a bit translucent, add in your drained beans.
Add in 6-8 cups of water (or enough water to ensure that the beans are completely covered). After the water, season those beans for dear life. Right now, they are bland as all hell.
To your bean & water combination, add in 1 can of tomato soup (just a standard tomato soup will do, nothing fancy here is needed). Then add in the seasonings mentioned above and then mix.
Turn your stove on low-medium heat and let the beans develop a slow, shallow boil. You want to give your beans ample time to soak in all of those delicious flavors you added in.
After 3-4 hours (the longer the better) your beans will be magical. Just make sure that you are checking in on the beans and stir occasionally to ensure that your beans are not burning.
Please feel free to serve with your favorite sides. In my home we love white rice (basmati is our favorite) & southern skillet cornbread.