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Pinto Bean & Andouille Sausage Stew

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  2 Hours 30 Minutes
  8 servings, about 1 1/4 cups each
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

: 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.
: 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.
Pinto Bean & Andouille Sausage Stew Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
Nutrition Facts per Serving
Yield:   8 servings, about 1 1/4 cups each
Calories: 350
Fat. Total: 8g
Protein: 24g
Carbohydrates, Total: 45g
Fat, Saturated: 3g
Fiber: 14g
Cholesterol: 45mg
Sodium: 603mg
% Cal. from Fat: 21%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Michael, IL Reviewed: 02/02/2011
this dish turned out to be a small miracle. Cut down to half-there are just the two of us-except when it came to the water, My mind "wandered" and i added all 8 cups. so i really couldn't take that back -- added full amount of spices after 1 hour of cooking and 1 cup of long grain rice. Simmered covered for 30 minutes and it was perfect!! if i hadn't squealed on myself, the spouse would never have guessed it was an oops! will probably repeat this mistake happily.
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