Pinto Bean, Andouille Sausage Stew

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.