Pinto Bean, Andouille Sausage Stew
.
Yield
8 servingsPrep
15 minCook
20 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans, dried
|
|
| 1 | tablespoon |
canola oil
|
|
| 12 | ounces |
andouille
sausage, diced |
* |
| 3 | slices |
bacon
chopped |
|
| 2 | cups |
onions
diced |
|
| 2 | cloves |
garlic
peeled and smashed |
|
| 1 | cup |
sweet red bell peppers
diced |
|
| 1 | cup |
green bell peppers
diced |
|
| 2 | tablespoons |
chile pepper
minced |
|
| 1 | teaspoon |
paprika
smoked |
|
| 4 | large |
italian plum (roma) tomatoes
ripe, seeded and diced |
|
| 8 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| 2 | teaspoons |
lime zest
freshly grated |
|
| ½ | each |
limes
juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans, dried
|
|
| 15 | ml |
canola oil
|
|
| 346.8 | ml/g |
andouille
sausage, diced |
* |
| 3 | slices |
bacon
chopped |
|
| 473 | ml |
onions
diced |
|
| 2 | cloves |
garlic
peeled and smashed |
|
| 237 | ml |
sweet red bell peppers
diced |
|
| 237 | ml |
green bell peppers
diced |
|
| 3E+1 | ml |
chile pepper
minced |
|
| 5 | ml |
paprika
smoked |
|
| 4 | large |
italian plum (roma) tomatoes
ripe, seeded and diced |
|
| 1.9 | l |
water
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| 1E+1 | ml |
lime zest
freshly grated |
|
| 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.
