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!
Pinto Bean & Andouille Sausage Stew
From EatingWell: 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.
10 Reviews for Pinto Bean & Andouille Sausage Stew
Delicious. This dish has become part of my regular rotation. I use a red bell pepper and a jalapeno or two.
This is very tasty! I used an Anaheim pepper rather than a green bell (the Anaheim doesn't turn bitter) and omitted the minced chile pepper because of the substitution, and followed the recipe instructions. I believe the beans would be better if cooked for another hour or so and will do that next time. I served the stew with cornbread and honey butter and it made a delicious winter meal.
This dish was full of flavor and a hit with all who tasted it.
I used two chipotle peppers, turkey bacon, and black eyed peas and it turned out REALLY well!!!