Black Bean with Andouille Sausage Soup

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Black Bean with Andouille Sausage Soup will warm you to the bone.

Soak the beans overnight and then the soup comes together very quickly the next day. Any kind of smoked sausage will work, but we really love andouille sausage in this soup.

Black Bean with Andouille Sausage Soup
Black Bean with Andouille Sausage Soup

HOW TO MAKE BLACK BEAN WITH ANDOUILLE SAUSAGE SOUP

We recommend soaking the beans overnight for the best texture for the soup.

However, if you forget to do that, follow these instructions: In a large pot, add 10 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover and soak for at least 1 hour, but best for up to 4 hours.

Black beans are loaded with flavor. And of course, so is andouille sausage. It has just a little heat, but is really amazingly delicious. It is very popular in Cajun cooking.

Soak the beans overnight
Soak the beans overnight

SAUTE THE VEGGIES AND SEAR THE SAUSAGE

In a large pot, preferably a Dutch oven, sauté the onions, garlic, and peppers in the rendered bacon grease until soft and starting to brown.

After slicing the sausage into medallions, sear them until nicely brown all over.

Saute the veggies in the rendered bacon grease
Saute the veggies in the rendered bacon grease
Slow and steady
Seared sausage and cooked bacon join the party

SIMMER THE BLACK BEAN WITH ANDOUILLE SAUSAGE SOUP FOR BEST FLAVOR

After adding the sautéed sausage into the pot with the beans and the liquid, let it simmer for 2 to 2½ hours.

The smell is intoxicating.

Simmering will reduce the soup somewhat, which is good, you’re building a deeper and better flavor profile.

Slow and steady
Slow and steady

THE PERFECT COLD-WEATHER SOUP

Need some soup to warm and comfort you?  Look no further.  This soup is about as perfect a soup for a cold day as you’ll ever find.

Give it some time to come together, and you’ll be so thankful you did.  Of course, you can substitute olive oil and vegetable stock and omit the bacon, ham hocks, and sausage to make this completely vegetarian and vegan…but in the H2FaL kitchen…we love some pork.  But, that’s up to you.  Okay…let’s get to it!

A white bowl of Black Bean with Andouille Sausage Soup

Black Bean with Andouille Sausage Soup

Black Bean with Andouille Sausage Soup is about as comforting as they come. You'll need to start this the day before serving...it's not difficult, but so worth the time. Pure comfort.
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: Soup
Keyword: Black Bean and Sausage
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 10 people
Calories: 311kcal

Ingredients

  • 1 lb dried black beans
  • 4 strips thick slab bacon chopped
  • 2 medium yellow onions chopped
  • 4 cloves garlic minced
  • 2 jalapeno peppers seeded and diced
  • 11 cups water
  • 1 large ham hock
  • 2 tsp Kosher salt
  • 1 tsp lemon juice
  • 1 lb Andouille sausage cooked (or smoked), and cut into 1/4" medallions.
  • Chicken stock as needed for thinning
  • Red onion chopped (for garnish)
  • Creme friache or sour cream (for garnish)
  • Peppers sliced (for garnish)
  • Steamed white rice

Instructions

  • Soak beans in pot overnight, then discard any beans that are floating on top of water.
  • In a large pot (Dutch oven works well), cook bacon over medium heat until crisp...use a slotted spoon to place on paper towel-lined plate. Leave the bacon fat in the pot.
  • Cook the onion, garlic and jalapeno in the bacon grease until translucent, about 8 minutes.
  • Drain the black beans and then add to the cooked veggies.
  • Turn the heat to low and add the water, ham hocks, salt and lemon juice.
  • Simmer for 2 & 1/2 hours until thickened. (Add stock if becomes too thick).
  • Sear the sausage in a separate skillet over medium high heat.
  • Remove the ham hocks from the soup, and then add the cooked bacon and sausage.
  • Add more chicken stock to reach the consistency of your liking.
  • Adjust seasonings, as necessary.
  • Serve with creme friache, onions, peppers and steamed rice.

Nutrition

Calories: 311kcal | Carbohydrates: 29g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 887mg | Potassium: 818mg | Fiber: 7g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 3mg
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6 Comments

    • So sorry for the delayed response, Teresa! Woo hoo!! We are so THRILLED you loved the black bean and sausage soup? It’s the bomb, right? Thanks so much for letting us know and for the great review. That means the world to us!! All the best, Kris & Wesley

  • We are having a soup party this weekend and I would love to make your soup, but not being a “chef” I’m not sure of the how to extend it to 12 people. Would you be kind able to give me the recipe but for 12 people. Thanks you in advance.

    • Hi Jane!

      Thanks for reaching out. And a soup party? That sounds like our kind of party!! Yum! This soup actually makes a lot. If you want to provide a full bowl of soup for 12 people, then I’d increase to 1 1/2 lbs of dried beans, and 15 cups of water. Fry an extra couple pieces of bacon, and you’ll probably need a little more salt (1 teaspoon), but taste before you add to much seasoning. The sausage quantity should still be fine. If you’re going with a cup per person, the recipe with the original measurements should be fine. Let us know how it all turns out. Sounds GREAT!!! Best, Kris & Wesley

  • 5 stars
    This is the first recipe I’ve made from your site. My husband is from the South and I’m from the Northwest. We both loved this! I’ll be making it monthly. Thank you!

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