If comfort can be found at the bottom of a black iron pot, it is this Andouille Sausage and White Bean Soup. Just think about it: Tender white limas infused with smoky andouille sausage slowly simmer until they burst, releasing their starch to thicken the pot. Warming your hands cradling a creamy bowl of this soup is the essence of comfort.
Bean there, done that! I cook a lot with beans of all kinds; red, black, green, or white, I love ‘em all. Basic bean recipes are cornerstones of our Cajun and Creole culinary heritage; Louisiana home cooks know their way around a bean pot. Here on the blog (my cookbook, too), I’ve done recipes featuring beans, and there are times that I overcomplicate (self-confession here) something as simple as a bowl of beans. Now don’t get me wrong, I am quite proud of my tasty tour de force for a rich duck-infused cassoulet bean stew, a fried kale-topped shrimp and bean soup, and my red bean/mustard green combination. I urge you to try them all. But, with this recipe, I’m back to basics, baby.
Nothing complicated here, and except for my sausage recommendation, you should have all the ingredients in your pantry already. The sausage makes the difference, and I’m hauling out my secret weapon—Richard’s Andouille Sausage. The good folks at Richard’s Cajun Foods based in Church Point, Louisiana have a formula for adding smoke to sausage that is nothing short of genius. Their Smoked Pork Sausage is my go-to gumbo sausage, and their Andouille Sausage is the perfect blend for my soup pot. With just the right combination of meat and spice with a balance of fat content, the result is a moist, smoky, flavor-filled ingredient that can be used in all kinds of tasty dishes.
Enough said about this recipe; let’s cook up my favorite Andouille Sausage and White Bean Soup.
- 2 tablespoons bacon grease
- 1 cup diced yellow onion
- ½ cup diced celery
- 1 cup diced carrot
- 1 (16-ounce) package Richard's Andouille Sausage, chopped into bite-size pieces
- 1 pound dried large white beans
- 6 cups chicken stock
- 1 bay leaf
- ½ cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- Hot sauce, if needed
- In a large cast-iron pot with a lid over medium-high heat, add the grease and sauté the onions until they turn translucent, about 5 minutes. Add the celery, carrot, and sausage, and cook for 5 minutes. Add the beans and enough stock to cover. Add the bay leaf, parsley, and rosemary, and season with cayenne and a sprinkle of salt and pepper. Bring to a boil, and then lower the heat to simmer. Cover the pot and cook, stirring every 15 minutes to check to see if more stock is needed. Continue cooking until the beans are tender, about 1 hour total.
- Once the beans are done, and the soup is creamy, turn off the heat, remove the bay leaf, taste the soup, and adjust the seasonings accordingly by adding salt, pepper, and hot sauce, if needed.
- Serve in bowls with toasted French bread rounds.
This post is in partnership with Richard’s Cajun Foods. All opinions and selections here are my own. Thank you for supporting the affiliate sponsors who make this blog possible.
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