Pinto Bean, Andouille Sausage Stew

1. 1

   Pick over beans to remove any pebbles or broken beans and rinse under cold water.

2. 2

   Place in a bowl, cover with 3 inches of cold water and soak for at least 6 hours or overnight.

3. 3

   Heat oil in a large heavy casserole or Dutch oven over medium heat.

4. 4

   Add sausage and bacon and cook, stirring occasionally, until the bacon is almost crisp, 7 to 10 minutes.

5. 5

   Remove with a slotted spoon to a small bowl and set aside in the refrigerator.

6. 6

   Add onions and garlic and cook, stirring, over medium heat, until soft and lightly brown, 3 to 5 minutes.

7. 7

   Add bell peppers and chile pepper to taste; continue to cook, stirring, until the mixture is soft, about 3 minutes.

8. 8

   Stir in paprika.

9. 9

   Add tomatoes and cook until they release their juice, about 2 minutes.

10. 10

    Drain the beans.

11. 11

    Stir the beans and 8 cups water into the pot; bring to a boil.

12. 12

    Reduce heat and simmer, uncovered, for 1 hour.

13. 13

    Stir in the reserved sausage and bacon along with salt and pepper.

14. 14

    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.

15. 15

    Stir in lime zest and juice.

* Per serving · 4 servings · Values may vary.