Pinto Bean, Andouille Sausage Stew

• 1 pound pinto beans, dried
• 1 tablespoon canola oil
• 12 ounces andouille sausage, diced
• 3 slices bacon chopped
• 2 cups onions diced
• 2 cloves garlic peeled and smashed
• 1 cup sweet red bell peppers diced
• 1 cup green bell peppers diced
• 2 tablespoons chile pepper minced
• 1 teaspoon paprika smoked
• 4 large italian plum (roma) tomatoes ripe, seeded and diced
• 8 cups water
• 1 teaspoon salt
• 1 x black pepper Freshly ground to taste
• 2 teaspoons lime zest freshly grated
• 1/2 each limes juice

1. Pick over beans to remove any pebbles or broken beans and rinse under cold water.
2. Place in a bowl, cover with 3 inches of cold water and soak for at least 6 hours or overnight.
3. Heat oil in a large heavy casserole or Dutch oven over medium heat.
4. Add sausage and bacon and cook, stirring occasionally, until the bacon is almost crisp, 7 to 10 minutes.
5. Remove with a slotted spoon to a small bowl and set aside in the refrigerator.
6. Add onions and garlic and cook, stirring, over medium heat, until soft and lightly brown, 3 to 5 minutes.
7. Add bell peppers and chile pepper to taste; continue to cook, stirring, until the mixture is soft, about 3 minutes.
8. Stir in paprika.
9. Add tomatoes and cook until they release their juice, about 2 minutes.
10. Drain the beans.
11. Stir the beans and 8 cups water into the pot; bring to a boil.
12. Reduce heat and simmer, uncovered, for 1 hour.
13. Stir in the reserved sausage and bacon along with salt and pepper.
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. Stir in lime zest and juice.

pinto beans, canola oil, sausage, bacon, onions, garlic, sweet red bell peppers, green bell peppers, chile pepper, paprika, italian plum, water, salt, black pepper, lime zest freshly, limes juice

Taken from recipeland.com/recipe/v/pinto-bean-andouille-sausage-st-49082 (may not work)