Way Good Pinto Beans with Sausage

Sort through the dried pinto beans to remove any debris, then rinse them thoroughly under cold water.

Place the rinsed pinto beans in a large pot and cover with water, adding 1 tablespoon of baking soda to help soften the beans and reduce cooking time.

Bring the bean mixture to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally, until the beans begin to soften.

Slice the kielbasa sausage into ¼-inch thick rounds and set aside.

Drain the partially cooked beans and return them to the pot, discarding the cooking liquid.

Add the sliced kielbasa, quartered white onion, dark brown sugar, molasses, prepared mustard, tomatoes with green chilies, black pepper, and Worcestershire sauce to the pot with the beans.

Stir well to combine all ingredients, then add enough water to just cover the beans.

Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 60–75 minutes, stirring occasionally, until the beans are very tender and the liquid has thickened into a rich sauce.

Taste and adjust seasoning with additional black pepper or Worcestershire sauce as needed.

Serve the pinto beans hot, spooning the sausage and sauce over the beans.