His and Hers Pinto Beans, Sausage and Rice


My husband is from Texas, and Texans are picky about their beans. This is our recipe that evolved to suit his Texan taste buds, and to please a house full of kids. This is an inexpensive meal, and takes very little actual time to prepare, as long as you remember to soak the beans the night before. This recipe will feed 8-10 people, and was a Friday night favorite because we often had โ€œspareโ€ kids to feed. When our children were teenagers, it was not uncommon to see one of their friends at the stove inspecting what was cooking! My husband would refer to a large pot of beans as a โ€œvat o' foodโ€. The picture is one I took of His and Hers Beans.

What you will need

1 sixteen ounce bag of pinto beans

4 cups water

1 individual packet of Goya powdered chicken bullion

one 32 ounce box vegetable broth

1 tablespoon sugar

1 ten ounce can Rotel tomatoes with chilies

2 cloves garlic

1 yellow pepper

1 sweet onion

3 celery stalks and a palm full of chopped celery leaves from the heart of the celery

1 bay leaf

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1 tablespoon chili powder

1/2 teaspoon cumin

2 1/2 cups fresh green beans snapped

1 sixteen ounce package of smoked link sausage โ€“ country style, mild

1 sixteen ounce bag of yellow rice.

2 tablespoons olive oil for frying vegetables and sausage

2 tablespoons olive oil for frying burrito wraps

8 - 10 small burrito wraps

corn relish or chow chow for the table


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