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Ingredients
- 1 small bag pinto beans, soaked overnight in water
- 1 lb. bulk sausage
- 1 lb. smoked sausage
- 2 Tbsp. Tony Chachere's Creole seasoning
- 1 tsp. salt
Method
- Cook beans by package directions.
- Cook both sausages on stovetop over medium heat.
- Cut smoked sausage into bite size pieces before cooking.
- Drain grease and rinse with hot water. Add sausages to beans and seasoning.
- Cook for 1 hour.
- Serve over rice.