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Pinto Bean, Andouille Sausage Stew

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Submitted by happyzhangbo

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

YIELD

8 servings

PREP

15 min

COOK

20 min

READY

140 min

This is a pinto bean stew with real backbone. Smoky andouille sausage and chopped bacon render together in a Dutch oven, leaving behind a slick of spiced fat. That fat is your whole foundation. Into it go onions, smashed garlic, and a trio of red, green, and fresh chile peppers, softening and catching color before smoked paprika and plum tomatoes hit the pot.

Presoaked dried pinto beans and water go in next for a long, uncovered simmer. The magic happens in the last 30 minutes, when the reserved sausage and bacon rejoin and the beans start to break down, thickening the broth naturally without flour or cornstarch.

A hit of lime zest and juice at the end wakes everything up. That bright citrus against smoky sausage and creamy beans is what separates a good bean stew from a great one.

Chef Tips

  • Don’t skip the overnight soak. Quick-soaked beans break down unevenly and you lose the creamy-meets-firm texture the stew relies on.
  • Set the cooked sausage and bacon aside BEFORE the beans go in. Simmering them in liquid for an hour strips the crust and makes the sausage rubbery. Add them back in the last 30 minutes.
  • Smoked paprika, not sweet. This is the flavor note that echoes the andouille and carries the whole pot.
  • Salt AFTER the beans are tender. Salt added early slows bean softening and gives you tough skins.

Variations

  • Swap pinto for red kidney or cranberry beans for a meatier bite.
  • Add a cup of diced okra in the last 20 minutes for a gumbo-style thickener.
  • Stir in a handful of chopped cilantro and serve over rice to stretch it into a full dinner.

Ingredients

1 453.6
1 15
TABLESPOON ML CANOLA OIL
12 346.8
OUNCES ML/G ANDOUILLE
sausage, diced *
3 3
SLICES SLICES BACON
chopped
2 473
CUPS ML ONIONS
diced
2 2
CLOVES CLOVES GARLIC
peeled and smashed
1 237
CUP ML SWEET RED BELL PEPPER
diced
1 237
CUP ML GREEN BELL PEPPER
diced
2 30
TABLESPOONS ML CHILE PEPPER
minced
1 5
TEASPOON ML PAPRIKA
smoked
4 4
LARGE LARGE ITALIAN PLUM (ROMA) TOMATOES
ripe, seeded and diced
8 1.9
CUPS L WATER
1 5
TEASPOON ML SALT
1
X BLACK PEPPER
Freshly ground to taste *
2 10
TEASPOONS ML LIME ZEST
freshly grated
½ 0.5
EACH LIMES
juice

Directions

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.

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.

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.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 274 13% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 389mg 16%
Total Carbohydrate 16g 16%
Dietary Fiber 12g 47%
Sugars g
Protein 30g
Vitamin A 34% Vitamin C 100%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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