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Pinto Bean & Andouille Sausage Stew

January/February 2009

Your rating: None Average: 3.7 (79 votes)

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.



READER'S COMMENT:
"This was not as good as I'd hoped it would be, but it was easy and mainly cooked itself. "
Pinto Bean & Andouille Sausage Stew

10 Reviews for Pinto Bean & Andouille Sausage Stew

02/23/2010
Anonymous

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!

Comments
02/08/2010
Anonymous

Delicious. This dish has become part of my regular rotation. I use a red bell pepper and a jalapeno or two.

Comments
02/01/2010
Anonymous

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.

Comments
10/11/2009
Anonymous

This dish was full of flavor and a hit with all who tasted it.

Comments
09/16/2009
Anonymous

I used two chipotle peppers, turkey bacon, and black eyed peas and it turned out REALLY well!!!

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