Wednesday, December 15, 2010

Cajun 15-Bean Soup with Smoked Sausage - Dinner Under $10

It's brutally cold (for us) here in Alabama right now; yesterday morning it was 15 degrees as I headed towards the office. Today we have sleet and the roads are icing over. However, as nasty as it is outside, it's perfect weather for a good, hearty soup.



This soup is hearty, filling, and affordable - it makes a ton and, better yet, all of the ingredients cost me just under $10.  


I forgot to include the celery in this picture. Just imagine it there up top.



Cajun 15-Bean Soup with Smoked Sausage
adapted slightly from Hurst Bean Blog

Ingredients:
1 20oz bag Hurst HamBeens Cajun 15-Bean soup (save the seasoning packet)
1lb smoked sausage, sliced (I used Conecuh Cajun smoked sausage, made here in Alabama)
1 sweet yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
1 15oz can diced tomatoes, undrained
Juice of 1 lemon

This recipe does require some planning, as you will need to soak your beans. 

You can do a traditional soak, where you simply cover the beans with cold water and soak 8 hours or overnight. I prefer to do a hot soak, which involves placing the beans in 10 cups of water for every 2 cups of beans, boiling for 2-3 minutes, then covering the beans and allowing them to soak for 4-24 hours. I've never done a quick soak nor a microwave soak before, but have seen those methods online. The important thing to remember is to make sure you drain the beans and rinse them well. 


It may be weird, but I find beans really pretty. 

Next, place the beans in a stockpot with 8 cups of water. Bring to a rolling boil. Reduce heat and simmer for 2 1/2 hours. Meanwhile, do all of your prep work; chop the celery, onion and garlic, and slice the sausage into rounds. 





Heat a small amount of oil in a skillet over medium-high heat. Add the onions and celery. Cook until the onions become translucent then add the garlic and sauté for 2 minutes. 




Add the cooked vegetables to the beans; the liquid in the pot should have reduced substantially and the beans should be tender. In the same skillet used to cook the vegetables, cook sausage 5-7 minutes or until browned. Add to pot. 


Stir in the diced tomatoes and lemon juice. Simmer an additional 10-15 minutes. 

I don't own a juicer, so I use an old handheld mixer beater. Works perfectly!


There's no way to take a good photo of canned diced tomatoes.

Add the Cajun seasoning packet enclosed with the beans. Stir well and let simmer 15 minutes. 

This soup has a pretty good kick to it; use less of the packet to make it milder.

I used the entire packet. 

Serve with your choice of bread (I'd suggest some homemade buttermilk cornbread). 

This is even better the next day. 

3 comments:

  1. Looks soooo great! Thanks for sharing.

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    Replies
    1. You're welcome! Thanks for reading :)

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  2. Another good one for Food on Friday - thank you!

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