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.
- 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
- 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. (Alternatively, use our quick-soak method: see Tip.)
- 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 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.
- 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.
Tips & Notes
- 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 tienda.com.
- 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.
Per serving: 350 calories; 8 g fat (3 g sat, 1 g mono); 45 mg cholesterol; 45 g carbohydrates; 24 g protein; 14 g fiber; 603 mg sodium; 814 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Folate (63% dv), Potassium (23% dv), Iron & Vitamin A (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat, 1 fat
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- January/February 2009