Black Bean with Andouille Sausage Soup
User Reviews
5
Black Bean with Andouille Sausage Soup
Description
The Black Bean with Andouille Sausage Soup features dried black beans soaked overnight, then cooked slowly with browned andouille sausage, crisped bacon, sautéed onions, jalapeños, garlic, and ham hocks. The ham hocks contribute a robust, smoky depth, while the bacon fat infuses the aromatics, resulting in a thick soup with layered flavors. This recipe simmers for over two hours, allowing the beans to soften thoroughly and the components to meld into a rich texture. Red onion, sliced pepper, and sour cream add fresh and creamy garnish options.
Serving this soup warm provides a substantial, meaty dish that can work as a main course or a filling starter. Garnishes like sour cream and red onions offer contrast and brightness to the hearty broth. Leftovers develop deeper flavors after a day or two and can be stored refrigerated or frozen for later enjoyment.
For those pressed for time, unsoaked beans can be boiled then simmered until tender. The soup consistency can be adjusted during cooking with chicken stock or water to achieve preferred thickness. The ham hock should be removed before serving. This recipe benefits from resting as flavors continue to meld, improving in taste the following day.
Ingredients
- 1 lb black beans dried
- 1 lb andouille sausage cooked (or smoked), and cut into ¼" medallions.
- 4 trips Bacon thick sliced, roughly chopped
- 1 large onion chopped
- 2 jalapeno pepper seeded and diced
- 4 cloves garlic minced
- 11 cups water
- 1 ham hock or any type of ham bone(s, large
- 2 teaspoon kosher salt
- 1 teaspoon lemon juice
- chicken stock as needed for thinning
- red onion chopped, for garnish
- sour cream or crème fraîche, for garnish
- pepper sliced, for garnish
Instructions
- Soak beans in a large pot overnight, then discard any beans that are floating on top of the water. Drain the beans into a colander and clean out the pot with a paper towel.
- Over medium-high heat, sear the sausage in the pot until browned and slightly crispy on the outside. Use a spoon to transfer the seared sausage to a paper towel-lined plate. Set aside.
- In the same pot, cook bacon over medium heat until crisp. Use a slotted spoon to place on a paper towel-lined plate. Leave the bacon fat in the pot.
- Cook the onion and jalapeño in the bacon grease until translucent, about 8 minutes. Add the garlic and cook for another 30 seconds, stirring often.
- Add the drained black beans to the pot with the sautéed veggies.
- Turn the heat to low and add the water, ham hocks, salt, and lemon juice.
- Simmer for 2½ hours until thickened. (Add stock or water if becomes too thick).
- Remove the ham hocks from the soup, and then stir in the cooked bacon and sausage.
- Add more chicken stock or water, if necessary. Taste and add more salt, if desired.
- Serve with sour cream, chopped red onions, and peppers on the side.
Notes
- If short on time, simmer unsoaked dry beans for 1 to 3 hours until tender instead of soaking overnight.
- Canned beans may be substituted by using four 15-ounce cans, drained; skip soaking steps.
- Store leftover soup covered in the refrigerator up to 5 to 6 days; flavors improve after resting.
- Freeze for up to 3 months; reheat stovetop for 30 minutes until hot and simmering before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 887mg | 37% |
| Potassium | 818mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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