5 from 12 votes
Black Bean with Andouille Sausage Soup
Black Bean with Andouille Sausage Soup blends dried black beans slow-simmered with smoky andouille sausage, bacon, onion, jalapeño, and ham hock to develop deep savory flavors. The soup thickens beautifully during a long simmer, combining the richness of smoked meats with a subtle heat from jalapeños. It is hearty and filling, well suited for a comforting meal, especially on cooler days.
Prep Time
20 mins
Cook Time
3 hrs
Additional Time
12 hrs
Total Time
15 hrs 20 mins
Servings:
8
people
Calories:
311 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 311
% 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.