Best 5 Pinto Bean Andouille Sausage Stew Recipes

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PINTO BEAN & ANDOUILLE SAUSAGE STEW RECIPE - (4.4/5)



Pinto Bean & Andouille Sausage Stew Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 16

1 pound dry pinto beans
1 tablespoon peanut oil, or canola oil
12 ounces andouille sausage, diced
3 slices bacon, chopped
1 cup diced onions
2 cloves garlic, peeled and minced
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 or one undrained 14 oz can petite diced tomatoes
8 cups chicken stock
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons freshly grated lime zest
Juice of 1/2 lime

Steps:

  • 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. 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 cook, stirring, over medium heat, until soft and lightly brown, 8 minutes. Add garlic and cook for 2 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.

SAUSAGE BEAN STEW



Sausage Bean Stew image

Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

4 cups chicken broth
3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained
3 medium carrots, diced
3 celery ribs, diced
1 pound smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1/2 cup medium pearl barley
1/2 cup dried lentils
1 teaspoon hot pepper sauce
1 cup chopped fresh spinach

Steps:

  • In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.

Nutrition Facts : Calories 338 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 1228mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 10g fiber), Protein 18g protein.

ITALIAN WHITE BEAN AND SAUSAGE STEW



Italian White Bean and Sausage Stew image

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h45m

Yield 6

Number Of Ingredients 13

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Steps:

  • Soak beans in cold water, 8 hours to overnight.
  • Drain beans and set aside.
  • Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
  • Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
  • Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
  • Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
  • Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g

ANDOUILLE SAUSAGE AND BEANS



Andouille Sausage and Beans image

Make and share this Andouille Sausage and Beans recipe from Food.com.

Provided by Plainbil

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 lb cajun style andouille sausage, chopped
1 teaspoon cajun seasoning
1 small onion, chopped
2 stalks celery, chopped
1 garlic clove
1 (14 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans
1 chicken bouillon cube
1 cup water, plus
2 tablespoons water
2 tablespoons cornstarch
4 cups cooked rice (I like brown rice)

Steps:

  • Heat the olive oil in a large skillet and sauté the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
  • Add beans, stewed tomatoes, bouillon and water. Simmer for 10 minutes.
  • Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
  • Serve the mixture in individual soup bowls with a portion of cooked rice on the top.

AUTHENTIC AND QUICK RED BEANS AND RICE (WITH ANDOUILLE SAUSAGE)



Authentic and Quick Red Beans and Rice (With Andouille Sausage) image

I modified this from an authentic Louisiana Red Beans & Rice recipe because I didn't have time to soak dried beans. This still has all the flavor, but is faster since it uses canned beans. A nice touch is to use both light and dark kidney beans and to crumble some sausage into the mix. People will ask you for the recipe for this one!

Provided by Slicey

Categories     Stew

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 17

4 (15 ounce) cans light kidney beans
1/4 cup olive oil
1 medium yellow onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
4 stalks celery & tops, chopped
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
2 teaspoons cajun seasoning, like Tony Cachere's Creole Seasoning
1 1/2 lbs andouille sausages, sliced
1 (15 ounce) can diced tomatoes (Fire Roasted)
2 tablespoons sofrito sauce (optional, Goya brand)
1 (1/2 ounce) packet sazon goya (optional)
3 cups long grain white rice, cooked

Steps:

  • Heat one cup of water and soak bay leaves in the water for at least 30 minutes.
  • In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes.
  • Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water.
  • In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice.
  • Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour.
  • Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store.
  • Add additional water, salt, pepper, or Creole seasoning to taste, if needed.
  • Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.

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