Pinto Bean & Andouille Sausage Stew

Pinto Bean & Andouille Sausage Stew

Photo by PineyCook .

  • Prep Time


  • Total Time


  • Servings



  • 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

  • ¼

    teaspoon freshly ground pepper

  • 2

    teaspoons freshly grated lime zest

  • Juice of ½ 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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