Sharon Crisman-Parker | Central Texas EC, San Bernard EC

This hearty dish is perfect for showcasing locally made sausage. Crisman-Parker has been making this dish for more than 35 years and recommends the jalapeño sausage from Krolczyk Meat Market in Hempstead.

1 pound dry pinto beans
2 slices bacon or salt pork
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
1 1/2 teaspoons minced garlic
1/2 teaspoon cumin
1 teaspoon garlic pepper
Pinch ground cayenne pepper
4 tablespoons chili powder
2 teaspoons salt
1 tablespoon pepper
1 package smoked jalapeño sausage, sliced

1. Soak beans 45 minutes–1 hour. Drain and rinse beans, then pour into a stockpot or Dutch oven. Add enough water to cover beans.

2. Add bacon and olive oil, and cook on low 15 minutes.

3. Add onion, cilantro, garlic, cumin, garlic pepper and cayenne. Cover and continue to cook on low 15 minutes, adding water if needed to keep beans submerged. Stir in chili powder, salt and pepper and continue to cook on low until beans begin to soften, adding water as needed. When beans are starting to soften, after about 30 minutes, add the sausage.

4. Continue cooking, covered, on low until beans are tender. Serve with cornbread.

Serves 6–8.