Recipe: Pinto Beans and Rice

Pinto Beans and Rice
Put ham, beans, and rice together, and you've got a hearty, spicy starch dish. If you like, serve smaller portions to accompany an entree.

1 1/4 cups dry pinto beans (8 ounces)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme, crushed
1/2 teaspoon pepper
2 small smoked ham hocks (about 8 ounces each)
8 ounces cooked smoked sausage, cut into 3/4-inch pieces
1/4 teaspoon salt
3 cups hot cooked rice

Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.

Drain beans and return to saucepan. Add onion, garlic, bay leaf, thyme, pepper, and 3 cups fresh water. Add ham hocks. Heat to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender, adding more water, if necessary, and stirring occasionally.

Remove ham hocks; cool slightly. Remove meat from ham hocks; chop meat and set aside. Discard bay leaf.

In a medium skillet cook sausage over medium heat about 5 minutes or until browned, stirring occasionally. Stir chopped meat, cooked sausage, and salt into beans. Cover and cook about 5 minutes more or until heated through.

Serve over hot cooked rice. Makes 6 main-dish servings.