By David Everitt, Dealer Manager, Honest Abe Log Homes

Pintos are a staple for many families around Moss, Tennessee, where Honest Abe Log Homes are manufactured. I decided to add a version to my lunchtime repertoire at my office in Virginia. 

This recipe started as an all Crock Pot recipe. After receiving an Instant Pot as a gift I incorporated that method.  You can create this recipe as an all Instant Pot recipe, all Crock Pot or all stove top method as you wish. Cooking times will vary depending on method.

Rinse 1 – 1 1/2 pounds of dried pinto beans.  Place in a Crock Pot.  Cover with water 2-3 inches above the beans.  Cook on low overnight.  

After 8-10 hours in the Crock Pot on low, remove beans and rinse.  

Place rinsed pintos in an Instant Pot. 

Dice 1 large onion. 

Melt 1 stick of butter in 2 TBSP of olive oil in a 12″ skillet over medium heat.  Once butter has melted,  add diced onion and 2 TBSP of minced garlic.  

Cook over medium heat until the onions are translucent.  

Add to the Instant Pot.  

Add 1 LB smoked or andouille sausage cut into 1/2″ quarters to the skillet with any remnants of butter. 

Cook over medium heat to desired doneness and add to the instant pot.  

Add 4-5 cups of chicken broth to beans until slightly covered. If more liquid is needed,  water may be used. 

Add the following spices:

1 tsp. cumin

1-2 tsp. salt

1 tsp. black pepper

1 tsp. paprika 

2 tsp. Cajun or creole seasoning. I use Tony Chachere’s.

Mix well

Put Instant Pot on Bean/Chili setting for 2 hours. 

Serve with cornbread. 

This can be served over rice.   

Ingredient List

1 – 1 1/2 lb. dried pinto beans

1 stick of butter

2 TBSP olive oil

1 large onion diced

2 TBSP minced garlic 

1 LB smoked link sausage or andouille sausage

4-5 cups of chicken broth

1 tsp. cumin

1-2 tsp. salt

1 tsp. black pepper

1 tsp. paprika

2 tsp. Cajun or creole seasoning.