Black Bean Soup With Crab And Andouille Sausage Recipes

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BLACK BEAN & ANDOUILLE SAUSAGE SOUP - SLOW COOKER



Black Bean & Andouille Sausage Soup - Slow Cooker image

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

3 (15 ounce) cans black beans, drained
3/4 cup celery, diced
3/4 cup onion, diced
3/4 cup carrot, diced
1 (10 ounce) can Rotel tomatoes & chilies
3/4 lb andouille sausage, chopped
1 teaspoon ground cumin
2 bay leaves
4 cups chicken broth (reduced sodium is preferable)
salt & pepper
fresh cilantro, chopped for garnish
sour cream (optional)

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



Slow Cooker Creole Black Beans and Sausage image

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

2 pounds smoked sausage, cut into 1 inch slices
3 (15 ounce) cans black beans, rinsed and drained
1 ½ cups chopped onion
1 ½ cups chopped celery
1 ½ cups chopped green pepper
1 cup water
1 (8 ounce) can tomato sauce
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
¼ teaspoon cayenne pepper
2 bay leaves

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



Sassy Sausage and Black Bean Soup image

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

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can stewed tomatoes
1 (10.5 ounce) can condensed beef broth
½ cup chunky salsa
½ cup water
12 ounces beef sausage
¼ cup chopped fresh cilantro

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



Mexican Black Bean Soup With Sausage image

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

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
30 ounces black beans, drained
3 cups chicken stock or 3 cups low sodium chicken broth
3/4 lb smoky cooked sausage, such as andouille or 3/4 lb kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
salt & freshly ground black pepper
sour cream, for serving
lime wedge, for serving

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



Creole Black Beans 'n' Sausage image

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

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

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



Andouille and Black Bean Soup Recipe image

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

½ tsp. cumin seeds*
½ tsp. coriander seeds*
1 Tbsp. oil
4 garlic cloves, (minced)
1 medium onion, (chopped)
4 cups stock - vegetable, chicken, or beef
2 Andouille sausage, (sliced)
1 ½ cups fresh tomatoes, (diced (or one 14.5 oz. can, drained))
1 ½ cups cooked black beans, (drained)
½ cup meaty NM green or poblano chile, (roasted, peeled, chopped*)
2 medium red potatoes ((about 1 ½ cups, 1/2" cubes))
½ tsp. oregano
Salt and pepper to taste
Fresh cilantro for garnish, (chopped (optional))
Chopped green olives for garnish ((not optional))

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



Spicy Black Bean Soup With Cajun Sausage image

This spicy black bean soup recipe is quick and easy, made with spicy andouille or another smoked sausage, black beans, tomatoes, and vegetables.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Entree     Lunch     Soup

Time 1h5m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
12 to 16 ounces Andouille or spicy sausage , thinly sliced
1 large onion, diced
2 ribs celery , diced
2 cloves garlic, minced
1 small red bell pepper, diced, about 1/2 cup
2 tablespoons diced jalapeno peppers
4 cups beef broth
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with juice
2 tablespoons lemon juice
1/4 teaspoon dried leaf thyme
1 teaspoon Cajun seasoning
Salt, to taste
1/4 teaspoon pepper

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



Black Bean Soup with Crab and Andouille Sausage image

Provided by Robin Miller : Food Network

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 (15-ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
2 cups lump crabmeat, picked for shells and cartilage
1/4 cup chopped fresh cilantro leaves

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



Black Bean and Ginger Dungeness Crab image

Provided by Ming Tsai

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
3 cups peanut oil
1 1/2 tablespoons rinsed fermented black beans, chopped
4 large slices bruised ginger
8 cloves garlic, thinly sliced
5 scallions, chopped into 2-inch pieces
1/4 cup shaoxing(cooking wine)
1 tablespoon naturally brewed soy sauce
2 cups chicken stock
Salt and white pepper, to taste
Small pot cooked Chinese rice

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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