BLACK BEAN & ANDOUILLE SAUSAGE SOUP - SLOW COOKER
Another keeper from my displaced Cajun friend, Erin.....the Andouille adds a little Louisiana flavor....and as Erin and I both know, almost everything is better with a can of Rotel!
Provided by FolkDiva
Categories Pork
Time 8h20m
Yield 6-8 bowls of soup, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Season to taste with salt and pepper.
- Ladle into bowls and garnish with cilantro and sour cream if desired.
SLOW COOKER CREOLE BLACK BEANS AND SAUSAGE
This creole recipe is sure to please all members of your family. Not too spicy, just enough kick. Serve over steamed white rice.
Provided by NorCal*Mom
Categories Meat and Poultry Recipes Pork Sausage
Time 6h25m
Yield 10
Number Of Ingredients 13
Steps:
- Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
- Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 29 g, Cholesterol 61.8 mg, Fat 29.4 g, Fiber 10.4 g, Protein 28.9 g, SaturatedFat 10.4 g, Sodium 2023.8 mg, Sugar 4.7 g
SASSY SAUSAGE AND BLACK BEAN SOUP
This is a savory and full-bodied soup. I believe that all will love it!! Try garnishing with lime wedges.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Yield 5
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 8 minutes, or until tender. Add the beans, tomatoes with liquid, broth, salsa and water. Bring to a boil over high heat.
- Cut sausage into 1/2 inch slices and stir into soup. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Ladle soup into bowls and sprinkle with cilantro.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 11.3 g, Cholesterol 48 mg, Fat 21.3 g, Fiber 1.7 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 1533.3 mg, Sugar 4.6 g
MEXICAN BLACK BEAN SOUP WITH SAUSAGE
The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup.
Provided by NcMysteryShopper
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
- Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
Nutrition Facts : Calories 638.9, Fat 34.1, SaturatedFat 9.5, Cholesterol 76.8, Sodium 899.9, Carbohydrate 48.1, Fiber 14.2, Sugar 4.8, Protein 35.5
CREOLE BLACK BEANS 'N' SAUSAGE
Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. "I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning," she pens. "When I get home, I make the rice...and dinner is served!"
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.
Nutrition Facts : Calories 410 calories, Fat 25g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1472mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 20g protein.
ANDOUILLE AND BLACK BEAN SOUP RECIPE
A hearty soup with andouille, black beans and other tasty ingredients."*" See Kitchen Notes for more information or links to special ingredients.
Provided by MJ of MJ's Kitchen
Categories Main Course Soup
Time 1h
Number Of Ingredients 15
Steps:
- In a large soup pot, toast the cumin and coriander seeds over a medium heat. Shake often to keep seeds from burning. Once the seeds start to brown and become aromatic, transfer to a mortar and grind to a powder.
- Add the oil to the pot and heat over medium low heat. When the oil is hot, add the onion and garlic and sweat until onion is clear.
- Add the stock and bring to a boil.
- Add the andouille, beans, tomatoes, poblano, and potatoes. Return to a boil, then reduce to a simmer.
- Add the oregano and 1/2 tsp. of the cumin/coriander powder.
- Simmer for 30 minutes. Taste. Add salt and pepper if needed.
- Remove from heat and add the cilantro is desired.
- Ladle into bowls and top with chopped green olives.
- Serve with cornbread, tortillas, or crackers.
SPICY BLACK BEAN SOUP WITH CAJUN SAUSAGE
Steps:
- Gather the ingredients.
- Heat olive oil in a large saucepan or Dutch oven . Add the sausage and cook over medium heat until browned.
- Add onion, celery, red bell pepper, and jalapeno peppers to the pan and sauté for about 3 minutes, or until tender.
- Add garlic and sauté for 1 minute longer.
- Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil.
- Cover, reduce heat to low and simmer for about 45 minutes.
- Serve with freshly baked cornbread or crusty rolls.
- Enjoy!
Nutrition Facts : Calories 728 kcal, Carbohydrate 104 g, Cholesterol 34 mg, Fiber 29 g, Protein 42 g, SaturatedFat 5 g, Sodium 976 mg, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 11 g
BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE
Provided by Robin Miller : Food Network
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.
BLACK BEAN AND GINGER DUNGENESS CRAB
Steps:
- In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
- PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
- Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998
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