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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

02/26/2015
Anonymous
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.

Easy to prepare
Comments
09/23/2014
Anonymous
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.

taste good
Comments
11/12/2012
Anonymous
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.

Comments
01/22/2012
Anonymous
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.

quick prep with little clean up
Comments
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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