Serves: 4
Prep time: 8 hours
Cook time: 45 minutes
Warm-up with this rustic Italian Sausage and Pinto Bean Stew. The secret ingredient is rich, flavorful India Tree Pinto Beans. Aromatic Smoked Paprika, Hot Chile Flakes, and Tellicherry Pepper spice up this dish.
Ingredients
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2 tablespoons olive oil, divided, plus more for drizzling
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Pinch India Tree Tellicherry Pepper
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1 pound Italian hot and sweet sausage
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1 large onion, thinly sliced
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3 Bay Leaves
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1/2 pound India Tree Pinto Beans
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2 cups low-sodium chicken broth
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5 ounces of baby spinach (about 10 cups)
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Pinch Sea Salt
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Pinch Smoked Paprika (optional)
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Pinch Hot Chili Flakes (optional)
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1 tablespoon fresh lemon juice
Equipment
- Skillet
- Baking Spoon
- Medium-sized bowl
- Sharp paring knife
Instructions
- Soak India Tree Pinto Beans for 8 hours or overnight in salted water.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
- Reduce heat to medium. Heat the remaining 1 tablespoon of oil in the same skillet. Add onion, garlic, and Bay Leaves. Cook, stirring occasionally, until onion softened, 5-8 minutes. Add Pinto Beans and broth and cook, crushing a few beans with the back of a spoon to thicken handfuls. Add spinach and cook just until wilted, about 2 minutes.
- Add Tellicherry Pepper, Sea Salt, and Hot Chile Flakes to taste.
- Slice Italian sausage and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with Smoked Paprika, if desired.
