Cattleman's Beans

Cattleman's Beans

Sally

"Fantastic recipe given to me by a Texas rancher. Pinto or red beans are cooked with pork sausage. Great blend of spices and flavorings and doubly yummy with a little Jamaican rum and sour cream. Easy and the best beans ever to serve as your main dish with cornbread. You can substitute red beans for the pinto beans."
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Ingredients

12 h 25 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 999 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine cold water and beans in a pot; let stand 8 hours to overnight.
  2. Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
  3. Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
  4. Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
  5. Stir rum into beans, ladle beans into bowls, and top with sour cream.

Footnotes

  • Cook's Note:
  • You can bake the beans in a covered, oven-proof pot at 325 degrees F (165 degrees C) for 2 hours instead of simmering, if desired.

Reviews

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This recipe is great over white rice! I didn't have 2 hours to wait for the dried beans to cook so I used canned black beans. I also substituted spicy italian sausage because I had some already ...

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