Stovetop Smoked Sausage and Beans
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Stovetop Smoked Sausage and Beans are a hearty and flavorful dish that warms the tummy and the soul. I used canned beans to cut the cooking time down to 30 minutes without losing any flavor. It’s a comforting, satisfying dish that combines smoky, savory, and slightly spicy elements.
Stovetop Smoked Sausage and Beans
I enjoy smoky bacon paired with earthy pinto beans. I added jalapeno for a spicy kick and a sprinkle of fresh cilantro over the top before serving for freshness.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- bacon
- sausage
- pinto beans
- beef broth
- garlic
- jalapeno diced, optional
- cumin
- garlic powder chopped
- chili powder
- tomatoes & green chiles diced, such as Rotel
- fresh cilantro chopped
- salt and pepper to taste
What is a low boil?
For a low or slow boil, the temperature is between 180 to 205F degrees. You may also see it as a gentle simmer or full simmer. Some describe a slow boil as “the greeting, not a handshake“. A simmer has slow, small bubbles that periodically rise to the surface. The gentler and slower the bubbles, the lower the temperature.
Most people recognize a boiling when they see it. A full boil, or rolling boil, happens at 212F and has rolling waves of fast-moving bubbles. Going back to the greeting versus handshake, a rolling boil is the handshake.
Stovetop Smoked Sausage and Beans Cooking Tips
You’ll only use one pan for this recipe. Although, there are a couple of steps to it.
- First, you’ll want to cook the bacon until it’s crispy. Leave the drippings in the pan.
- Add the sliced sausage to the pan. (I like to cook them separately.) When the sausage has browned on one side, flip it and brown it on the second side. Remove and drain.
- Simmer the beans gently, boiling them rapidly may cause them to break apart.
- Add salt towards the end of the cooking process.Taste and adjust the seasoning before serving.
- If you prefer a thicker consistency, mash some of the beans against the side of the pot and stir them back into the dish. This releases starch and thickens the sauce.
Frequently Asked Questions
Q: Can I use dry pinto beans instead of canned beans?
A: Yes, you can use dry beans. You’ll need to soften them by the method I used for this Black Bean recipe. Once soft, proceed with step 2 in the recipe below.
Q: How spicy is this dish?
A: The level of spiciness depends on the amount of fresh jalapeno you use. For a milder version, omit the jalapeno or use only a small amount. The diced tomatoes and green chiles add a mild to medium heat.
Q: Can I make this dish vegetarian?
A: Absolutely. Skip the bacon and use vegetable broth instead of beef broth. Add more spices or smoked paprika to compensate for the missing smoky flavor.
Q: Can I substitute the bacon with another meat?
A: Yes, you can use ham instead of bacon. As well, you can omit the bacon.
Q: How long does it take to cook the beans?
A: Dried pinto beans usually take about 1.5 to 2 hours to cook after soaking. If you haven’t soaked the beans, it will take longer. Canned beans only need to be heated through, so they significantly reduce the cooking time.
Stovetop Smoked Sausage and Beans Conclusion
This is a delicious, hearty meal that is perfect for any occasion. The combination of smoky bacon, tender beans, and flavorful spices creates a dish that is both comforting and satisfying. With these cooking tips and answers to common questions, you can easily prepare this dish and adjust it to suit your taste. Enjoy the robust flavors and warmth of this classic recipe.
Make it a meal
Serve this pot of sausage and beans with Quick dinner rolls, stuffed acorn squash, Unbundled Green Beans and Two Ingredient Brownies.
More recipes you’ll enjoy!
Stovetop Smoked Sausage and Beans
Ingredients
- ½ pound bacon
- 1 pound Smoked sausage
- 2 15-ounce cans pinto beans
- 2 cups beef broth
- 4 cloves garlic
- 1 small jalapeno pepper diced, optional
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder chopped
- 1 teaspoon chili powder
- 1 10-ounce can tomatoes and green chiles diced, such as Rotel
- 1 cup fresh cilantro chopped
- salt and pepper to taste
Instructions
- Cook the bacon in the Dutch oven until crispy. Remove the bacon and coarsely chop. Set aside.
- Add the sliced sausage to the pan and cook on both sides. Remove and drain. Leave the drippings in the pan.
- Add the garlic and jalapeno to the Dutch oven and cook 2 minutes. Add the beans, beef broth, cumin, garlic powder, tomatoes & green chiles, and chili powder. Stir.
- Cover and bring to a low boil. (Reduce heat to low and cook on low, covered for 30 minutes. )
- To finish the beans, stir in the bacon and cilantro.
- When the beans are done, season with salt and pepper to your liking.
- Serve warm. You can garnish with a dollop of sour cream, lime, and cilantro.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.