Easy red beans and rice with sausage and a ham bone or hocks, served with hot cooked rice. Scroll down to see more beans and rice recipes.

Ingredients:
•1 pound dried small red beans
•4 cups water
•1 meaty ham bone or 2 ham hocks
•1 large onion, chopped, about 1 to 1 1/2 cups chopped
•2 cloves garlic, minced
•1/2 cup chopped celery
•1/2 teaspoon Tabasco sauce
•1 teaspoon salt
•1/4 teaspoon dried leaf thyme, crumbled
•1/4 teaspoon dried rubbed sage
•1 bay leaf
•12 to 16 ounces spicy smoked sausage, sliced

Preparation:
Pick beans over, discarding stones and damaged or shriveled beans. Cover with water and soak for at least 8 hours. Drain and rinse beans.
Transfer beans to a large pot; add 4 cups water, the ham bone or hocks, onion, garlic, celery, and seasonings. Bring to a boil. Cover and simmer for 3 hours, or until beans are tender. Check beans and add water as necessary.

Brown sausages in a skillet; drain. Cut sausages into slices and add to beans. Simmer for 20 to 30 minutes longer. Serve beans with hot cooked rice.
Serves 6 to 8.

Cook Time: 40 minutes
Total Time: 40 minutes

Ingredients:
•1 can (16 to 18 ounces) baked pork and beans
•2 tablespoons light brown sugar
•1/4 teaspoon dry mustard
•1/4 cup ketchup
•2 strips bacon, cut in 1-inch pieces

Preparation:
Combine all ingredients; transfer to a greased casserole. Cover and bake at 350° for 20 minutes. Uncover and continue baking for 20 minutes longer.
Serves 4.

A recipe for Mexican beans. (These are so expensive up here in the stores, I plan to make a bunch and freeze them.)
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes

Ingredients:
•1 pound Mexican pink beans or pinto beans
•6 cups water
•2 cloves garlic
•2 teaspoons salt
•2 tablespoons bacon fat or lard

Preparation:
Cover beans with water, add garlic, and simmer over low heat for about 1 1/2 hours. Add salt and bacon fat and continue cooking until beans are tender. Serves 6.

A typical red beans and rice combination, with smoked sausage.

Ingredients:
•1 lb red beans, soaked in about 2 quarts water overnight
•3 ribs celery, chopped
•1 medium green bell pepper, chopped
•1 bay leaf
•1 clove garlic, minced
•1 large onion, chopped
•2 tablespoons dried parsley flakes
•dash of ground cayenne pepper, or to taste
•12 to 16 ounces smoked sausage, sliced

Preparation:
Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice.

Pinto beans recipe, Mexican-style, for the slow cooker or crock pot.

Ingredients:
•1 small bag of dry pinto beans (1 pound)
•bacon
•onion
•cilantro
•small jar of salsa, or to taste

Preparation:
Rinse bag of beans and soak overnight. Next day put in crock pot or slow cooker covered with water, almost to the top; cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, when beans are tender, fry up desired amount of bacon, onion and cilantro until bacon is cooked through and onion is clear; drain well. Add to beans, along with some of the drippings from bacon. Add salsa to taste. Cover and cook about 1 to 2 more hours.

So yummy, I always make 2 slow cookers to share with my brother. This could be a main meal with Spanish rice.
Pinto beans recipe shared by Marie M.

 By: Runnergirl
"No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans"

Prep Time: 15 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 15 Min
Original Recipe Yield 16 servings

Ingredients
6 1/4 cups water
1 cup condensed chicken broth
2 pounds dried pinto beans
5 cloves cloves garlic, chopped
1/2 red onion, chopped
1 tablespoon red pepper flakes, or to taste
salt, or to taste
1 (8 ounce) package shredded mozzarella cheese (optional)
1 (16 ounce) container pico de gallo (optional)

Directions
1.Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
2.Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

Nutritional Information
Amount Per Serving Calories: 252 | Total Fat: 3.2g | Cholesterol: 9mg