We are certainly blessed to be living in an era where shortcuts in the kitchen are available to us and I am not knocking those shortcuts, but there is something to be said about taking the long road to delicious. Take pinto beans for example. Yes, the canned variety can be delicious, but a batch made from scratch gives you something to look forward to and fills your home with the aroma of love and tradition.
I've been on a quest this year to find spectacular Latin-inspired one pot recipes and to share them with you. It stands to reason that a pot of frijoles from scratch would be featured at least once. This pinto bean and andouille sausage stew will satisfy even the heartiest appetite.
Read more ¿Qué más?: 5 Reasons you should be eating more guanábana
Pinto Beans & Andouille Sausage Stew
Ingredients
1 pound dry pinto beans
1 tablespoon peanut oil, or canola oil
12 ounces andouille sausage, 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
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
Directions
Get the full recipe directions at Eating Well.
Image via Eating Well
