How to make Black beans and spicy Andouille Sausage

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are more affordable and save prep time.

Soak black beans overnight for 24 hours.

Drain and rinse the soaked black beans.

In a large pot, add 6 cups of water and the soaked black beans, and cook on medium heat for about 2 hours.

Use a wooden spoon to place between the pot and the lid to prevent boiling over.

Chop 3 medium shallots and set aside.

Chop 1 stick of celery, removing the leaves for later use, and set aside.

Slice 3 andouille sausages and set aside.

In a skillet, heat about 2 tablespoons of cooking oil and brown the sliced andouille sausages for about 3 minutes, then set aside.

In the same skillet, add the chopped shallots and thyme, and sauté until fragrant.

Add 2 small cans of roasted tomatoes with chiles to the skillet and mix well.

After 2 hours, check the beans and add the sautéed shallots and tomatoes to the pot.

Add about 2 cups of water to the pot to cover the mixture and let it cook for about 30 minutes.

To thicken the soup, blend a portion of it in a blender until creamy and then mix it back into the pot.

Serve the soup in bowls, adding celery leaves and a dollop of sour cream on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens