It all started with simply wanting a pot of old fashioned pinto beans, like my grandfather used to make. Then I added some Savannah Sausage Company Andouille Sausage. I happened to have some left over rice. Put it all together, and it was a surprisingly amazing dish. I’m sure it was the sausage that made the dish.
Let’s talk about the sausage. Growing up, my grandmother was Bavarian, from southern Germany. This means we always had kielbasa in the house. Then I lived in a Polish neighborhood for many years. And visiting New Orleans, I love creole sausage. What I’m saying is I’m no sausage expert, but it’s nothing new either. These days for health reasons, we avoid meats cured with added nitrates. It’s so challenging to find any lunch meat, breakfast meat, bacon, sausage, that’s uncured. Until we found Savannah Sausage Company Andouille Sausage. Wow, this andouille sausage pops with amazing New Orleans-style andouille flavor… it made the dish!
Secret trick from mom: How to de-gas the beans so you don’t fart
Not to forget the musical fruit. It’s really so healthy. My Bavarian grandmother always fed me beans and spinach. But it was mom who taught me the secret trick on how to remove gas from beans. It’s really simple: add baking soda when soaking and cooking the beans!
How long does cooking gasless pinto beans take?
Fresh bean soaking takes 12-24 hours, or start with canned beans. If you start with canned beans, you’ll likely still have some gas, because they didn’t soak with the baking soda. But you’ll still be adding more baking soda in the beans when cooking.
Cooking takes about 2-3 hours.
No-Gas Pinto Beans, Rice & Andouille Sausage Recipe Ingredients
2 14-ounce 3-sausage packages Savannah Sausage Company Andouille Sausage
1 pound dry pinto beans
1 large onion, chopped
1 clove garlic, minced
2 tablespoons baking soda
Salt to taste
- Start the night before. Put a pound of beans in large pot and cover with double water. Add 1 tablespoon baking soda. Gently mix. Cover and leave at room temperature. I usually soak for 24 hours, but half that is probably good.
- Drain the water and rinse beans a few times. Fill back up with double water.
- Add onion, garlic, salt, 1 tablespoon baking soda. Bring to boil then cover and reduce to simmer. Simmer for 2 hours.
- Add Savannah Sausage Company Andouille Sausage. Cut as you like. Simmer for another 1/2 hour. I cut ours in larger 2″ pieces.
- Put some beans and sausage over pre-cooked rice.
Where to find the best Andouille Sausage in the grocery store