Southern Beans and Rice

2 lbs dry pinto or kidney beans
16 oz or more hot Italian sausage
2 c. long grain white rice

4 tbsp bacon grease or butter (bacon grease preferred)
1 large white onion, chopped fine
1 large green bell pepper, chopped fine
3 celery ribs, chopped fine
2 tbsp molasses
2 tbsp cider vinegar

1 tsp minced sage or 1/2 tsp dry
1 tbsp dry parsley
1/2 tsp thyme
1 tsp black pepper
2 tsp smoked paprika
1/2 tsp smoked salt
1 tsp kosher salt (or to taste)

Soak:
Begin early in the day by soaking the beans with boiling water.  Pour enough to cover them completely in a large bowl.  They'll soak up the water and expand significantly.  Soak for 4 to 6 hours, until you can pierce them with a finger nail.  They're ready to cook then.

Main Prep:
Get out a large cast iron dutch oven or similar pot.  Put the beans in there and cook on high with enough water to cover.  Add the Italian sausages to the pot too.  While that's cooking, prep the vegetables.  Set a timer for 10 minutes.  When it goes off, remove the sausages, peel them and chop them into small bits.

Melt the fat in a skillet and begin cooking the vegetables.  Add the dry seasonings to the vegetables.  Once they're cooked, add them and the chopped meat to the dutch oven with the beans.  Add the other flavorings and let it simmer for 1 hour.

Taste the broth after that time and balance the salt, sweetness, smokiness, and spiciness to taste.

The beans may need to simmer for a couple hours to fully cook.  Test a couple to see how tender they are.

Cook the rice and serve with the beans.

This is best with Chow-Chow relish

Cream of onion, bean and sweet potato soup with Rivels

This is based off a Menonite recipe I found in an old book.  It's quite good.

3 or 4 medium onions, coarsely chopped
4 medium sweet potatoes, peeled and coarsely chopped
3 c. pinto beans, dry
2 c. ham, chicken or turkey
32 oz chicken or beef stock
2 c. water

Cream base:
3 tbsp butter
3 tbsp flour
1 c. sour cream
1 1/2 c. milk
1/2 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano

Rivels:
1 egg
flour
2 pinches salt
1/4 tsp paprika
1/4 tsp cayenne pepper

Start early in the day by pouring boiling water over the beans in a large bowl and let them soak for 4-5 hours. 
Make the rivels.  Put an egg into a stand mixer bowl and put the mixer on medium while gradually adding flour.  Add the seasonings, and add flour until the rivels are small dry lumps.  This mass of loose dough should be dry and you can easily crumble with your fingers.

After soak, prepare the onions and potatoes, add the stock and water to a large soup pot.  Add the beans and cook on med-high for 30 minutes.  Check the beans for tenderness.  Turn heat down and let to low and add the potatoes, onions and meat.

Meanwhile prepare the cream base.  Start with butter and flour in a saucepan and make a roux, adding the sour cream, seasonings and blending it smooth.  Gradually add the milk afterward.  Once it's thick and creamy, add it to the soup and blend it.  Add the rivels to the soup.  Add salt to taste.

Cook on low until the potatoes are tender. 

Bret's Chorizo and Beans with Rice

1 c. uncooked rice
1 1/2 c. fresh or frozen broccoli florets
28 oz baked beans (I used Busch) (drain and rinse half of the beans)
1/2 large onion, chopped
1/2 c. raisins
1/2 lb ground chorizo or similar chipotle sausage
water
peanut oil

Pour a tbsp of peanut oil in a saucepan and fry the rice for  2 minutes on high heat, stirring frequently.  Add 2 1/2 c. water to the rice and the broccoli.  Cover and turn heat to medium.  Stir occasionally and cook until rice is tender.
In a separate frying pan, cook the chorizo/sausage and onions together.  Chop chorizo/sausage up and add the beans.  Cook on low while the rice finishes.
Serve rice with bean and sausage mix on top.