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Pintos and Sausage

Pintos and Sausage- these beans cook up super creamy and tender, perfectly flavored with sausage in every bite.

Pintos and Sausage in a Dutch oven.

Serve with cornbread and you have a good, cheap, hearty meal. Or serve as a side dish. Pintos and Sausage go great with tacos, burritos, or quesadillas.

How To Make Pintos and Sausage

  1. Soak the beans overnight. Be sure to cover them with at least 2 inches of water.
  2. Saute the onion, bell pepper, sausage, and garlic.
  3. Drain the beans and add to the onion mixture along with 6 cups of water.
  4. Simmer for 60 minutes. Make sure the water level stays high enough to keep the beans covered. Add more water as needed.
  5. Add the salt, pepper, and spices and simmer 30 more minutes or until tender.
Spoon scooping up Pintos and Sausage.

This recipe uses dried pinto beans. They will need to be soaked overnight. Then they will need to simmer for about an hour and a half to get soft.

Equipment Needed For This Recipe

Dutch oven- I like to use an enamel-coated Dutch oven. They can be a little pricy but will last you a lifetime and they have so many uses in the kitchen.

How To Make This Dish Spicy

I add 1/4 teaspoon of cayenne pepper to these beans. For more heat, double the amount of caynne and/or serve with hot sauce. I really like Cholulu hot sauce for this recipe.

Pintos and Sausage in a bowl.

This Slow Cooker Spicy Pinto Beans is another great recipe for Pinto Beans lovers.

Pintos in a blue Dutch oven.

Pintos and Sausage

Pintos and Sausage- these beans cook up super creamy and tender, perfectly flavored with sausage in every bite.
PREP: 10 minutes
COOK: 1 hour 40 minutes
Soak Beans: 12 hours


  • 1 pound dried pinto beans
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 pound smoked sausage, sliced
  • 2 garlic cloves, minced
  • 6 cups water
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper


  • Rinse and drain the beans and place in a large bowl. Cover beans with water, cover the bowl and refrigerate overnight.
  • Heat oil in a Dutch oven and saute the onion, green pepper, and sausage until onion becomes translucent.
  • Add garlic and cook 1 minute.
  • Drain beans and add to pot along with 6 cups of water. Bring to a boil and then simmer 60 minutes. Watch the water level and add more if neccesary to keep beans covered.
  • Add remaining ingredients and simmer 30 more minutes, or until beans are tender.


To make these beans spicier, double the amount of cayenne and serve with hot sauce.


Calories: 564kcal
Course: Main Dish, Side Dish
Cuisine: Southern
Keyword: beans

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5 thoughts on “Pintos and Sausage”

  1. I made this recipe as written. It was wonderful. I also made it without the sausage and chayenne pepper. Highly recommend.

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