This post is sponsored by Luck’s, and I was provided with product to facilitate this review, however, all opinions are my own.
There is nothing that I love more than my grandmother’s cooking. One of my favorite memories is sitting in the kitchen watching her prepare Sunday dinner and our holiday meals. However, one of my absolute favorite recipe’s is her pinto beans with rice and sausage.
This was such an easy meal to make, especially during the summer when we would have to go to church in the evenings.
Now that I am a busy mom of four, this is still a great meal that I can cook that will fill up four hungry and growing children. The best part is I can make this in the crockpot in the morning and leave it until we are ready to eat that evening.
One of the products I remember my grandma using was Luck’s Beans. Luck’s has been a southern staple since 1947, delivering nothing but the best high-quality beans and peaches. Luck’s canned beans make great sides for almost any meal and give us a chance to play around with different traditional southern recipes.
What makes Luck’s special is the soft texture. This is achieved because the beans are soaked and simmered much longer.
Recipe
- 1 ½ lbs. large Andouille sausage links
- 1 can of Luck’s® Pinto Beans Seasoned with Pork
- 1 Tbs. extra virgin olive oil
- 2 C. yellow onion, peeled and diced
- 6 cloves garlic, peeled and minced
- 4 C. low sodium chicken broth
- 1 C. low-sodium beef broth
- 2 Tbs. light brown sugar, packed
- 2 dried bay leaves
- 1 tsp. Seasoning
- 2 tsp. kosher salt, to taste
- 1 tsp. black pepper, to taste
For the Rice:
- 2 C. short grain brown rice (or white rice)
- 3 ¾ C. water
Instructions
- Pour the olive oil into a large skillet set over medium heat. While the oil is coming to temperature, slice the andouille sausages into ¼-inch disks. Sauté the sausage for 5 to 7 minutes or until it’s beginning to brown. Add the diced onions, continuing to sauté until the onions are soft and the sausage is well browned on both sides. Transfer the sausage and onions to the beans in the crock of the slow cooker.
- Pour beef broth into the skillet and scraping the browned bits off the bottom of the pan. Pour the broth and bits into the crock, along with the chicken broth and all the seasonings. Stir. Place the lid on the crock and cook on LOW heat for 6 to 8 hours, or until beans are tender.
- Just before serving, prepare the brown rice (or white rice) by boiling 4 cups of water in a large saucepan. Add the brown rice, stir, cover the pan, and reduce the heat to simmer the rice until rice is tender and most of the water is absorbed—about 35 to 40 minutes.
- Serve the sausage and beans mixture over hot rice.
This post is sponsored by Luck’s, and I was provided with product to facilitate this review, however, all opinions are my own.
Love of impromptu dance parties, 80’s cartoons, and horizontal life pauses (aka naps); Natasha Brown is a stay at home mom of 4 kids, and wife to one lucky guy! In her spare time, she is co-editor of Grits & Grace, as well as editor for The Mother Hustler Blog and Creative Director for the Mother Hustler podcast.
