Black Bean with Andouille Sausage Soup

A close-up view of a soup bowl filled with black bean and andouille sausage topped with sliced peppers and a dollop of sour cream on a plate with a piece of cornbread on it.

Black Bean with Andouille Sausage Soup

Course: Soup

Cuisine: American, Louisiana

Keyword: andouille sausge, cold weather soup recipe, how to make black bean soup with sausage

Prep Time: 20

Cook Time: 3

Soaking beans: 12

Total Time: 15 20

Servings: people

Calories: 311kcal

Author: Kris Longwell

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.

Print Recipe

Equipment

1 Large pot Enough to hold 12 to 13 cups of soup (it cooks down as it simmers)

Ingredients

1 lb dried black beans
1 lb Andouille sausage cooked (or smoked), and cut into 1/4" medallions.
4 strips bacon thick sliced, roughly chopped
1 large onion chopped
2 jalapeno peppers seeded and diced
4 cloves garlic minced
11 cups water
1 large ham hock or any type of ham bone(s)
2 tsp Kosher salt
1 tsp lemon juice
Chicken stock as needed for thinning
Red onion chopped, for garnish
Sour cream or crème fraîche, for garnish
Peppers 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.
1 lb dried black beans
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.
1 lb Andouille sausage
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.
4 strips bacon
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.
1 large onion, 2 jalapeno peppers, 4 cloves garlic
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.
11 cups water, 1 large ham hock, 2 tsp Kosher salt, 1 tsp 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.
Chicken stock
Serve with sour cream, chopped red onions, and peppers on the side.
Red onion, Sour cream, Peppers

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you don't have time to soak the beans overnight, you can place them in a pot just covered with water. Bring it to a boil, and then lower the temperature to medium-low and simmer for 1 to 3 hours, until the beans are tender. If using canned beans, go with four 15 oz cans drained. Just skip the portion of the recipe regarding soaking the beans.

The soup will keep in the fridge, covered, for up to 5 to 6 days. We think it's even better the next day or two after preparing it. It can be frozen for up to 3 months. Thaw and reheat on the stove for at least 30 minutes, until simmering and fully heated through.

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