Pinto Bean & Andouille Sausage Stew
- 1 pound dry pinto beans
- 1 tablespoon peanut oil, or canola oil
- 12 ounces andouille sausage, diced
- 3 slices bacon, chopped
- 1 cup diced onions
- 2 cloves garlic, peeled and minced
- 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
- 4 large ripe plum tomatoes, seeded and diced or one undrained 14 oz can petite diced tomatoes
- 8 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons freshly grated lime zest
- Juice of 1/2 lime
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 cook, stirring, over medium heat, until soft and lightly brown, 8 minutes. Add garlic and cook for 2 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.
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