Recipe by GrandmaG
This recipe started out on FaceBook in our recipe swap group posted by member Vicky. Originally this recipe called for Kidney beans and Hamburger meat which I replaced the kidney beans with Pinto Beans, and used ham instead of Hamburger meat, (adding the ham instead of hamburger was by mistake). I was trying to remember the ingredients by heart. I put this pot of beans on cooking this morning while my neighbors were over helping me get things arranged in the house for the big Super Bowl Game tomorrow. I managed to set aside a bowl to take to work with me next week, thank goodness I did because the next time I saw the pot one of my neighbors was mopping the inside of the pot with a slice of bread.....all the beans were gone!
- 2 cups dry pinto beans, washed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon baking soda
- 1⁄2 cup onion, chopped
- 1⁄2 cup bell pepper, chopped
- 1⁄2 cup fresh mushrooms, sliced
- 1 (4 ounce) can mushroom stems and pieces
- 1 quart whole tomato (or 2 small cans)
- 3 garlic cloves, of roasted garlic mashed (I usually keep leftover cloves of roasted garlic in a small bowl in the fridge)
- 1 teaspoon oregano
- 1 teaspoon creole seasoning (I use Tony Chachere's)
- 1 lb bulk sausage, browned (I use mild but if you like the heat use hot)
- 1 cup cubed ham (I used left overs from a ham I had baked and froze)
Directions See How It's Made
- In a large pot add pinto beans, and fill with water.
- Add salt, pepper and baking soda. Over medium high heat bring to a rapid boil.
- In a medium fry pan, crumble the bulk sausage and brown. Remove the sausage with a slotted spoon and add to the beans.
- In the same fry pan with the sausage grease add chopped onions, chopped bell peppers, and both fresh and canned mushrooms.
- Saute the vegetable mixture over medium heat until the onions are clear and the fresh mushrooms have cooked, about 15 minutes.
- Add the vegetable mixture, grease and all to the beans.
- Add cubed ham.
- Add mashed roasted garlic, creole seasoning and the oregano.
- Bring to a rapid boil, then reduce heat to low and cook for 3 to 4 hours adding water a cup at a time as needed it will form a thick broth. Beans are done when you can mash one easily with no resistance.
- You can also add all ingredients to a crock pot and cook on low for 12 hours 6 hours on high.