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Author Notes: This hearty soup might seem like an odd choice for dinner in the tropics, but live here long enough and it's just as satisfying on a breezy Caribbean night as a snowy one back in the states. It also makes for a tasty and filling breakfast, with a sunny side up egg on top.
Note on Cajun seasoning: I buy the Spicy Cajun mix from Penzey's. It's a mix of "paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary and thyme." Any similar blend should work just fine. —nicholsjr
- 12 ounces Cajun style andouille sausage, sliced
- 1 large onion, finely chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
- 2 chipotles in adobo, finely chopped
- 1 tablespoon Cajun seasoning (see note)
- 2 15.5 oz cans black beans, drained and rinsed
- 1 quart chicken stock
- Heat a large dutch oven over medium-high heat and cook the sausage in a bit of olive oil until lightly browned. Remove to a plate and set aside.
- Add the onion, season with salt, and cook until translucent and slightly softened, adding more olive oil as necessary. Add red pepper and celery and cook until they being to soften.
- Add garlic, chipotle, and Cajun seasoning and cook, stirring, for about a minute. Add the beans and give everything a good stir, then add the stock. Bring the soup back to a simmer and return the sausage to the pot.
- Simmer for 30-40 minutes until the stock has reduced somewhat and the flavors have melded. Taste and adjust seasoning if necessary. Serve with a dollop of sour cream.
- This recipe was entered in the contest for Your Best Recipe with Beans