Pinto Bean and Andouille Sausage Stew

1 pound dry pinto beans

1 tbsp. 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 tsp. minced chile pepper, such as serrano or jalapeño

1 tsp. smoked paprika

4 large ripe plum tomatoes, seeded and diced

8 cups water

1 tsp. salt

¼ tsp. freshly ground pepper

2 tsp. freshly grated lime zest

Juice of ½ lime

Preparation:

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 and garlic and cook, stirring, over medium heat, until soft and lightly brown, 3 to 5 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. Serves: 8.