This past weekend was pretty crazy for me. Between cooking for our regular meals, baking cookies for coworkers and a Christmas party, a girl just did not have time for herself! This year is so hectic. This coming weekend, we are going somewhere, and also, for Christmas, we’re heading closer to the arctic! Brrrr!!!! And it was snowing yesterday in Michigan. So, I guess I look forward to (NOT!) to the cold weather and snow! The snow, yes, I’m hoping that I’ll get to sled, lead by 2 huskies. Yes, there is a little girl in me, buried deep down in there.😉
In Houston itself, even though the cold weather here is a lot milder than up north, it was still pretty cold for us Houstonian. So we were cooking some Porky Pinto Beans and Sausage this weekend. We used the deer sausage my boss’s boss’s boss’s boss (I have changed departments at work, so now I have another layer of bosses) gave me last month. The other stuff? Just pinto beans, salt, pepper, cumin, chili powder, garlic, onion, jalapeno peppers and salt pork.
In my midst of reading my most favorite fantasy author, Robert Jordan, I had forgotten to soak the beans overnight. I believe you would be in the same predicament as I was if you read his book 12. Yes, book 12, and it is not completed yet. There are two more books, of which I need to get book 13, and then wait a year or two before the story is finally completed. Back to pinto beans; we did a fast soak for the beans. I first washed the beans and put them into a pot, covered them with water, and let it come to a boil.
Then I let them simmer for 15 minutes, and turned off the heat, and let it sit for an hour. Yes, this is the fast way to get your beans hydrated with water. The slow way? Just soak them in a pot of water overnight.
While the beans were going, I chopped and sliced the veggies.
When the beans were ready, we just drained the beans and tossed the water.
Then Hubby kinda browned the salted pork a little bit. Just to get the fatty flavor going a little bit.
In the meanwhile, we put the beans into a pot, added about 10 cups of water…
Then dumped in the onion…
Lastly, dumped the salt pork in there.
Spiced it with chili powder…
Peppered it and dropped in the sliced jalapeno…
Then after it simmered for 30 minutes, we transferred it to a crock pot, and let it cook for another 7-8 hours.
Then, an hour prior eating, hubby cut up the sausages into big chunks…
And then dropped them into the crock pot and added some more fresh slices of jalapeno.
We served the pinto beans with a little bit of white rice…
Scooped out the beans into our bowl, and a world of goodness came out of these pinto beans. It was delicious, warm, there is a hint of spiciness, it was just umm ummm good.
So, if you have a cold front heading your way, just make a pot of pinto beans and you will be happy to be cooped up in the house along with a bowl of hot pinto beans!
Print recipe here.
Porky Pinto Beans and Sausage
2 pounds of pinto beans (4 cups)
1/2 tablespoon of minced garlic (6 large cloves)
1 large onion, diced
1 large of jalapeno, sliced
1/2 pound of salt pork
1/2 tablespoon cumin
1/2 tablespoon chili powder
Fresh ground pepper
1. Rinse and sort beans
2. Soak the beans in one inch of water and soak overnight.
3. Drain the beans and cover with ten cups of fresh water.
4. Brown salt pork a little bit.
5. Add to the pot the garlic, onion, jalapeno, spices and salt pork.
6. Bring pot to a boil and then cover and reduce heat to a simmer.
7. Remove to crock pot and cook on lowest setting 8 – 10 hours.
8. Remove salt pork and serve.