Dub’s Pinto’s:

These can be eaten plain, but I like mine served over rice with a slice of onion on the side and cornbread too! Chili sauce is good over these, but my favorite, and don’t knock it till you’ve tried it seriously, the flavors go really well together…pour sweet pickle juice over them, um um! Again just try that, ole Dub won’t steer ya wrong, just look at my picture for God’s sake!! Git my drift? Okay then, let’s eat!!

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Dub’s Pinto’s:

• 2 lbs. pinto beans
• 3 large onions
• 1-1/2 lbs. smoked large link sausage
• 3 large tomatoes

Bring pintos and sausage (thin sliced discs) to rapid boil in large pot. Turn off and cover with lid for 1 hour. Bring sausage and beans back to boil, then cook over med. heat another hour. Now add cut up tomatoes and onions, adding salt and pepper to taste, and simmer, dial on burner set on #4. Cook this way another couple hours, watching water to make sure beans don’t scorch. Actually, in my opinion, the longer you cook them the better they taste. Once beans are done enough for your liking, dig in, but again, I try to cook mine as long as possible for flavor, just be sure not to scorch.

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