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Beans and rice with sausage is one of those dishes that makes you sit back and rub your stomach after you finish eating. 

It is also one of those dishes I like to prepare after I make a big pot of pinto beans with ham or turkey to serve wth cornbread.

The next day, when there are still plenty of  pinto beans in the fridge, I break out the spicy ground sausage and white or brown rice to give those delicious pinto beans a different twist. 

Pinto beans are easy to repurpose. You can put them in just about anything, including salads and they will add that special something that makes the meal even more incredible. Try this beans and rice with sausage recipe and you’ll see what I mean.  You remember how to cook pinto beans? Start with a fresh pot or leftovers for this recipe. Enjoy.


1 pound of pinto beans

2 32 ounce cartons of beef broth

1 small onion diced

1 teaspoon course sea salt

1 teaspoon fine ground black pepper

1 tablespoon All Purpose flour

1/2 cup water

4 beef bouillon cubes

2 chicken bouillon cubes


Wash pinto beans in cold water

Pour pinto beans into a large bowl

Soak pinto beans in cold water for six hours

Drain pinto beans

Pour pinto beans into a large pot

Add beef broth

Cover with lid

Cook on medium heat for an hour  

Mix flour with 1/2 cup of water

Add flour and water mixture to pinto beans 

Add beef and chicken bouillon cubes

Add sea salt and black pepper

Add small onion

Cook an additional 15 minutes

Rice Ingredients

White rice or brown rice

Ground sausage or beef rope sausage


Cook one cup of white or brown rice per instructions on package.

Cook two pounds of ground sausage or rope sausage per cooking instruction on package. (I prefer hot spicy smoked sausage)

Add one medium size diced yellow onion to sausage while cooking

Add one medium red pepper diced to sausage while cooking

Add rice, sausage, red pepper and onions to pinto beans


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