Mama’s Pinto Beans and Rice with Sausage

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My mom is the queen of delicious frugal recipes, but we did eat a lot of beans and rice. As a child, I got sick of that meal quick. After I got married, I refused to cook beans for a long time because I thought I didn’t really like them. Now that I’ve been out of my parents’ house for a few years, I find myself wanting my mama’s cooking more and more. She makes the best pinto beans and rice with sausage. I had to get the recipe from her and make some.

It’s a simple living recipe and can be made in the Crock Pot. Your house will smell amazing if you let this simmer all day! When Mr. Simple came home after I made this he was thrilled. He even made the comment, “I got to come home to some good cooking today!” Yes, folks, good country cooking is where it’s at! 
My mama's beans and rice

Pinto Beans and Rice with Sausage 

Bacon and onions

The first thing you’re going to do for this recipe is fry up some bacon and onions. All good meals start with bacon and onions. You just can’t recreate that delicious smell with anything else! Mmmm!

Washing pinto beans

Go ahead and wash and sort your beans in a colander. Some people soak their beans. You can do that over night if you want. If you’re like me, you never remember to soak them.

Beans in the Crock Pot

This is where you throw all your yummy ingredients in the Crock Pot. You want to add ALL the bacon and onions WITH THE GREASE, your beans, and the seasonings. Mama uses garlic powder, onion powder, chicken bullion (this is my favorite), salt, and pepper.

Pop a lid on your Crock Pot and let it go for about 6-8 hours.


About 30 minutes before you’re ready to serve your beans, cut some smoked sausage into little rounds and add it to the Crock Pot. If you want some extra heat, you could add a diced jalapeno or habanero pepper, too. 

While the beans are cooking, you’ll need to prepare the rice on the stove top. Serve your beans over the rice!

Beans and rice!

We also like to stir in a little cilantro if we have it. It’s just fine without, too. The only thing missing from this picture is a slice of good cornbread. I cook it in the cast iron skillet. So good!

Pinto beans and rice with cilantro


Pinto Beans and Rice with Sausage
Serves 6
Pinto beans and rice with sausage is a flavorful and frugal recipe that can be made in the Crock Pot.
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Prep Time
15 min
Prep Time
15 min
  1. 1 onion, diced
  2. 6 slices bacon, chopped
  3. 1 lb. bag Pinto Beans
  4. 2 tsp. chicken bullion
  5. 1 tsp. onion powder
  6. 1 tsp. garlic powder
  7. Pinch of salt and pepper (more depending on taste)
  8. 8 cups water
  9. 1 lb. smoked sausage, sliced
  10. Optional: diced jalapeno, chopped cilantro
  11. 2 cups rice
  12. 4 cups water
  1. Fry onion and bacon in skillet.
  2. Rinse beans.
  3. Add beans, seasonings, onion and bacon with the grease, and water to the Crock Pot.
  4. Cook on low for 6-8 hours.
  5. 30 minutes before serving add sliced sausage and optional diced hot pepper.
  6. Stir in cilantro just before serving if desired.
  7. While beans are cooking prepare rice on stove top according to package directions.
  8. Serve pinto beans over rice.
Simple Living Mama

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  1. I’ve used cooked bacon in soup and it seems to become “soggy” and just unappetizing. Or is it something I am doing wrong?

    1. Hi Rose. If you put bacon in soup while it is cooking, the texture will change. I would say it becomes a bit rubbery. If the texture bothers you, you could take it out before eating, that way the soup will still have the bacon flavor. If you want crispy bacon in the soup, add it at the end.

  2. I am womdering, I ran out of bacon to fry up but I have bacon bits. Do you think that would be find to just add in after this is all cooked up?

  3. And where do the 8 cups of water come into play? In the crockpot at the same time as the beans and bacon go in?
    Thanks 🙂

  4. Thanks for this recipe! I used a little less sausage (I had a prepackaged smokie type sausage that I sliced thin and added it in), and I didn’t use bacon because I was lazy haha- and I had bacongrease. It fed my family for 2 nights , and everyone loved it! The first night I served it with brown rice and some green beans , the 2nd night I made corn bread and we had tomatoes. This will be on the repeat list. Thank you!

  5. Sounds delicious! But I thought the reason for soaking beans overnight ( or at least following the quick soak instructions on the bag) was to get rid of toxins that occur naturally in dried beans? Wouldn’t putting them straight into the crock pot be a concern?

    1. Hi Lisa,

      Many people soak beans to help break down indigestible sugars, not toxins. This is said to cut down on gas. Our family doesn’t have an issue with this and our beans turn out just fine. If you’d rather soak, by all means do. 🙂

  6. Yay!! I made these today and they are so good. I’m just learning to cook at home “from scratch”, and other bean recipes have left me disappointed. I was about to give up on beans and rice recipes all together when Pinterest led me here. I figured, if the beans were bland, at least the sausage would be good. But wow!! The beans are so flavorful! You’ve given me a recipe I can count on, so thank you for sharing this!

      1. Joanie, this recipe was perfect. Is perfect!
        My family loved this meal and we look forward to making it again.
        Thank you for sharing.

  7. Made this tonight and man oh man was it a hit!!! The seasoning of the bean soup combined with the rice is a perfect match! Thank you so much for sharing this recipe! It is a wonderful family meal!!

  8. I am planning on making this dish tomorrow. I was reading over the ingredients and notice you put in 8 cups of water. Is the addition 4 cups of water for the rice.

  9. This was very good and flavorful. We omitted the grease and it still tasted great. Trying to cut down on fat and sodium and we precooked the beans in a crockpot before so all we had to do was cook the rice. We put the rice in the pot with all the other ingredients. Yummy!

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