Pinto Bean & Andouille Sausage Stew

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Pinto Bean & Andouille Sausage Stew

Pinto Bean & Andouille Sausage Stew

An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

Serves 8

Prep Time 40 min

Total Time 150 min.

Ingredients

  • 1 pound dry pinto beans
  • 1 tablespoon peanut oil, or canola oil
  • 12 ounces andouille sausage, (see Tip), diced
  • 3 slices bacon, chopped
  • 2 cups diced onions
  • 2 cloves garlic, peeled and smashed
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1-3 teaspoons minced chile pepper, such as serrano or jalapeño
  • 1 teaspoon smoked paprika, (see Note)
  • 4 large ripe plum tomatoes, seeded and diced
  • 8 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons freshly grated lime zest
  • Juice of 1/2 lime

Cooking Directions

Step 1

Pick over beans to remove any pebbles or broken beans and rinse under cold water. Place in a bowl, cover with 3 inches of cold water and soak for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)

Step 2

Heat oil in a large heavy casserole or Dutch oven over medium heat. Add sausage and bacon and cook, stirring occasionally, until the bacon is almost crisp, 7 to 10 minutes. Remove with a slotted spoon to a small bowl and set aside in the refrigerator.

Step 3

Add onions and garlic and cook, stirring, over medium heat, until soft and lightly brown, 3 to 5 minutes. Add bell peppers and chile pepper to taste; continue to cook, stirring, until the mixture is soft, about 3 minutes. Stir in paprika. Add tomatoes and cook until they release their juice, about 2 minutes.

Step 4

Drain the beans. Stir the beans and 8 cups water into the pot; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour. Stir in the reserved sausage and bacon along with salt and pepper. Continue simmering, adding a little water if the beans are dry, until the beans are very soft and beginning to break down, about 30 minutes more. Stir in lime zest and juice.


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