Bean Soup W Andouille Sausage Crock Pot Food

BLACK BEAN & ANDOUILLE SAUSAGE SOUP - SLOW COOKER

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.

BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE

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.

ANDOUILLE SAUSAGE RICE POT

Steps:

• Slice the andouille sausage into thin coins on the bias.
• Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.

BEAN SOUP W. ANDOUILLE SAUSAGE ( CROCK POT)

Steps:

• 1. In a medium sized bowl, soak the beans for 2 hours, sort and drain. In the crock pot; place beans, chicken stock, onion, celery, garlic, ham hock, seasoning packet for beans. Pour enough water to cover the beans Set heat to high, cook 6 hours or until tender.
• 2. About an hour before the beans are cooked; remove the ham hock. Pull any meat from the hock and add it to the beans. Add the sliced sausage, creole seasoning, and balsamic vinegar. Stir well.
• 3. Enjoy!! This soup is deliciously spicy..

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
• Cook sausage for 2-3 minutes until browned.
• Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
• Add drained and rinsed beans and the undrained tomatoes with green chilis.
• Add spices, broth and bay leaves (if using)
• Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
• 15 minutes before serving, add in the rice, stir well and cover.
• Stir well and fluff rice.

RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
• Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
• Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
• Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.

SLOW COOKER BEAN SOUP WITH ANDOUILLE SAUSAGE

Steps:

• Drain canned beans and rinse well, drain again.
• Rinse sausage, slice into 1/2 inch thickness.
• Place all ingredients into slow cooker, mix well, cook on high for 4 hours.
• Serve with hot rice

MIXED-BEAN SOUP WITH ANDOUILLE AND CELERY

Steps:

• Heat oil in a large pot over medium-high heat. Add leeks and red-pepper flakes; season with salt and pepper. Cook until leeks are softened, about 6 minutes. Add sausage and thyme; cook until sausage is golden brown in places, about 5 minutes more.
• Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy, about 10 minutes. Add celery and cook until crisp-tender, about 2 minutes. Remove thyme; season with salt and pepper. Divide soup among 4 bowls and garnish with celery leaves.

SLOW COOKER RED BEANS & SAUSAGE

Steps:

• Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

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!