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.

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 Recipe

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8 Reviews for Pinto Bean & Andouille Sausage Stew

11/12/2012

Anonymous

Recommends this recipe

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.

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01/22/2012

Anonymous

Recommends this recipe

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

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10/12/2010

Anonymous

This was not as good as I'd hoped it would be, but it was easy and mainly cooked itself.

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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!

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