1 pound smoked link sausage
8 to 10 cups cooked pinto beans plus their liquid
(at least 3 cups liquid, or add water or broth to make up the difference)
1 can diced tomatoes
2 teaspoons Creole Seasoning
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Slice sausage into rounds 1/4 to 1/2 inch thick. Heat a deep pan and add sausage rounds to brown a little, stirring occasionally. Add beans with their liquid, tomatoes, and spices. Bring to a low boil, then reduce heat and simmer for awhile (one hour or four hours, it's up to you). The longer you simmer, the softer the beans will get and thicken the liquid. Serve over white rice.
My notes: Carey does not like spicy foods. So I make a large pot of beans with ham, onion, and garlic and serve it with cornbread. I save the leftover beans to make a spicier meal of red beans & rice when he's not home.