1 lb Dry Pinto Beans
1-2 pkg Savoie’s Hickory Smoked Tasso Pork
1 pkg Smoked Link Smoked Sausage (I use Hightower’s)
1 can Mild Rotel Tomatoes with Green Chiles
3 Tablespoons Pinto Bean Seasoning
3 15oz cans Swanson Chicken Broth
3-4 T plain or self rising flour
Water to cover beans for cooking
Sort and soak beans overnight in enough water to cover them.
Next morning drain soak water off of the beans and add 3 cans of chicken broth to the pot, completely cover the beans the rest of the way with water, or can use all water if you prefer, I prefer to use broth in mine also. I usually cook my beans partially with just the Tasso in them before adding the rest of the ingredients. After they have cooked for a while, I usually have to add a little more water. In a seperate skillet I slice the smoked link sausage and brown it in skillet, when sausage are brown, I add flour to the sausage/grease that has cooked out of sausage and cook until combined well, pour sausage & flour mixture into the bean pot, this will thicken the beans some if desired, if not skip the flour process & just dip the sausage out of the rendered grease and add to pot. Add 3 T Pinto Bean Seasoning and can of rotel tomatoes, continue to cook on low-medium until done or to your liking. Make a pan of cornbread and you have a meal.