You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“My Poppa (my dad’s dad) was one of my heroes,” says Krystal. “He is one of those people that everyone just loved. You could never tell if he liked you and you could never tell if he was being serious, but his personality was infectious. He was a good ole boy, farmer, rough neck, country bumpkin and he could cook the heck out of everything. He did have some specialties though, and this is one of them. This was a staple in our house and I could make it with my eyes closed and my hands tied behind my back. Okay, give me one hand to cook with — so one hand tied behind my back.”
2 lbs Pinto Beans, dry and uncooked
2 packages of smoked sausage
1 ham shank (not called for in the original recipe, but throw it in if you have one)
1 white onion, chopped
2 Tbsp salt
1 Tbsp ground black pepper
Have extra salt and pepper on hand
Put all the ingredients in a stock pot or Dutch oven (don’t worry if you don’t have a ham shank — just skip it). Add water until the ingredients are covered by three inches of water. Bring to a boil. Cover and reduce to low/simmer and allow to simmer for 3 hours. Remove the lid and allow to simmer another 30 minutes or until the broth has reduced down and has thickened to your desired consistency. Serve with cornbread.