Pinto Bean & Andouille Sausage Stew

Pinto Bean & Andouille Sausage Stew

12 Reviews
From: EatingWell Magazine, January/February 2009

An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

Ingredients 8 servings

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  • 1 pound dry pinto beans
  • 1 tablespoon peanut oil, or canola oil
  • 12 ounces andouille sausage, (see Tip), diced
  • 3 slices bacon, chopped
  • 2 cups diced onions
  • 2 cloves garlic, peeled and smashed
  • 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, (see Note)
  • 4 large ripe plum tomatoes, seeded and diced
  • 8 cups water
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 teaspoons freshly grated lime zest
  • Juice of ½ lime


  • Active

  • Ready In

  1. 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. (Alternatively, use our quick-soak method: see Tip.)
  2. 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.
  3. 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.
  4. 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.
  • Tip: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.
  • Ingredient Note: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in some large supermarkets with other spices and at
  • Tip: To soak beans using a “quick-soak” method: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 350 calories; 8 g fat(3 g sat); 14 g fiber; 44 g carbohydrates; 24 g protein; 252 mcg folate; 45 mg cholesterol; 4 g sugars; 1,058 IU vitamin A; 49 mg vitamin C; 86 mg calcium; 3 mg iron; 589 mg sodium; 813 mg potassium
  • Nutrition Bonus: Vitamin C (82% daily value), Folate (63% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 12

October 22, 2018
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By: Dianne Dunlap
This was really good - instead of simmering for an hour, pressure-cooked for 10 minutes. At the end, added 1/4 cup of cornstarch to thicken up. Used a whole lime juice/zest. Served with fat-free yogurt instead of sour cream.
April 27, 2017
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Great basic recipe but had to add double the s/p and spices to get it to my liking. Also doubled the jalapeno. Added some chili powder because I had it on hand. It's nice topped with cilantro and yogurt. It's a complete meal served over brown rice. Will make again with similar accommodations of what I have on hand. Again, great basic recipe.
February 26, 2015
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By: EatingWell User
Amazing! I had andouille in the fridge and pintos in my pantry and wanted a recipe for just that. I made it per the recipe the first time and loved it, so did my date...and my neighbor who smelled it cooking and wanted to try it. I had to make another pot the following week, so I upped the garlic and hot pepper a bit. Put a bit of sliced avocado and some crema on top and lock your door. Everyone will want some. Pros: Easy to prepare Cons: The neighbors knock on the door for leftovers.
September 23, 2014
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By: EatingWell User
Picture is deceiving In the picture it does look like a stew. Mine however is like a soup with almost a tomato looking broth. I checked the recipe 10 times and did exactly what it said. I'm disappointed because I was looking for more of a stew not a soup. Pros: taste good
November 12, 2012
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By: EatingWell User
Definitely a keeper As with most recipes I did a little tweaking. Substituted 4 cups of the water with low-sodium chicken stock. Also added 4 cups of chopped kale, which complemented the sausage and beans perfectly. I followed the cooking time for the beans yet they were still a bit chewy, so I would probably add at least another 30 minutes in the future. This stew will definitely become one of my cold weather go-to meals.
January 22, 2012
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By: EatingWell User
really easy and good We have been looking to increase the fiber in our diets without going blah. This definitely did the trick. My husband has requested this to go on regular rotation and the daughter ate two bowls and asked to take some to school for lunch tomorrow. This recipe makes enough to feed 6 to 8 people and if you add water, cuold be stretched to 10-12. Pros: quick prep with little clean up Cons: should have added salt
October 12, 2010
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By: EatingWell User
This was not as good as I'd hoped it would be, but it was easy and mainly cooked itself.
February 23, 2010
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By: EatingWell User
Loved it! First time using andouille sausage and it added fabulous flavor. It was easy to make and a great Sunday meal- looking forward to leftovers this week!
February 08, 2010
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By: EatingWell User
Delicious. This dish has become part of my regular rotation. I use a red bell pepper and a jalapeno or two.
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