This hearty and delicious tasting Spicy Southern 15 Bean Soup with Smoked Sausage is perfect for chasing away the wintertime blues. Made with some of the South’s favorite ingredients such as; smoked sausage, 15 different beans, fresh collard greens, onions, celery, green bell peppers, carrots, garlic, diced tomatoes with chiles, Cajun seasoning, red pepper flakes, and Cayenne pepper served over white rice for the perfect balance of flavor.
This recipe for Spicy Southern 15 Bean Soup is a go-to meal for those of us who love beans and rice recipes. The combination of beans, rice, collard greens, and smoked sausage is a plus in my book. Add a bit of white cornbread, and I’m in my little world of happiness.
First off, I want to apologize and give you all a BIG. Thank you for being here. I know it seems as if I have been a bit lax on sharing recipes and stories with Y’all; for that I am sorry. We have had one crazy mess going on that started with a leaking pipe under the house foundation and ended with concrete floors being dug up, new tile laid in the kitchen, and all new carpet in the rest of the living area. Now hopefully, we can get back on track and have a little less dramatic household in the future.
I decided yesterday to make one of my favorite recipes, Spicy Southern 15 Bean Soup with Smoked Sausage to share with you today. I think you’ll enjoy the cooking method I have used. It’s a more straightforward cooking method and a more flavorful way to cook any dried beans guaranteed. After using this method, you probably won’t be bothered with overnight soaking ever again.
I used to be one of those diehard Southerners that absolutely couldn’t take a shortcut to save my soul, and those beans were going to soak overnight come hell or high water because that’s the way my mama and her mama did it. Until I found a quicker way in my 30’s when I was watching the Food Network and noticed you could use a fast soak method. That fast soak method has been my friend ever since that day.
That’s right for 12 years, I have been totally over letting my dried beans sit overnight in cold water; besides it does absolutely nothing to improve the flavor or their texture of the dried beans. Y’all, it does the very opposite. While soaking the beans shortens the cooking time of beans a bit, the time saved is only minimal, and there is no other time reducing or labor-saving benefits of soaking overnight.
By now, I know some of you are wondering precisely what this “Fast Soak Method” is all about. It’s pretty cut and dry.
- Cover the pot, bring the contents to a full boil, then remove from the heat source.
- Let rest for about 1 hour.
- Stir in 1 1/2 tsp. Kosher salt and bring to a boil over medium heat.
- Uncover, reduce heat and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans covered, about 1–1 1/2 hours total time.
Spicy Southern 15 Bean Soup Ingredients:
- 1 Package of Hurst’s® 15 Bean Soup
- 4 cups of beef stock
- 5 cups of water
- 2 pounds of smoked sausage, sliced
- 4 cups of chopped fresh collard greens
- 1/2 of a cup of chopped flat-leaf parsley
- One large white onion, chopped
- One large green bell pepper diced
- 1 of a cup of sliced carrots
- 1/2 of a cup of sliced celery
- Four cloves of minced garlic
- 1- (15 ounce) can of diced tomatoes with chilies
- One tablespoon of hot sauce
- One tablespoon of Cajun seasoning, or to taste
- One teaspoon of dried thyme
- a pinch of red pepper flakes
- Cayenne pepper to own taste, optional
- kosher salt, to taste
- fresh ground pepper, to taste
- Juice of 2 lemons
- cooked white rice, to serve with
- green scallions, garnish
This hearty and delicious tasting Spicy Southern 15 Bean Soup with Smoked Sausage is perfect for chasing away the wintertime blues. Made with some of the South’s favorite ingredients!
- 1 package Hurst’s® 15 Bean Soup
- 4 cups beef stock
- 5 cups water
- 2 pounds Andouille sausage or smoked sausage sliced
- 4 cups chopped fresh collard greens
- ½ cup chopped flat-leaf parsley
- 1 large white onion chopped
- 1 large green bell pepper diced
- 1 cup sliced carrots
- ½ cup sliced celery
- 4 cloves minced garlic
- 1-15- ounce can diced tomatoes with chilies
- 1 tablespoon hot sauce
- 1 tablespoon Cajun seasoning or to taste
- 1 teaspoon dried thyme
- pinch red pepper flakes or to taste
- pinch Cayenne pepper optional
- kosher salt to taste
- freshly ground pepper to taste
- 2 lemons juice of
- cooked white rice to serve with
- green scallions to garnish
Be sure to wash and sort your beans before soak to remove debris or bad beans.
To quick cook beans simply put the beans in salted water- use about 1 teaspoon of kosher salt (water should be 1 inch above dried beans) in a Dutch oven. Bring the dried beans to a full boil. Allow them to boil for about 5 minutes.
Remove the saucepan or Dutch oven from the heat, cover it with a tight-fitting lid and let the beans soak for at least 1 hour.
Drain beans in a colander and thoroughly rinse beans.
Place cooked beans a large Dutch oven add the beef broth and water bring to a full boil then cut heat to low-medium heat and simmer for about 1 hour.
Add the sliced Andouille sausage, chopped fresh collard greens, chopped parsley, chopped white onion, sliced carrots, celery, green bell pepper, garlic, 1 can of diced tomatoes with chilies, hot sauce, Cajun seasoning, dried thyme, a pinch of red pepper flakes, cayenne pepper, kosher salt, and fresh ground pepper. Add the juice of two lemons – simmer for 1 hour and 30 minutes or till beans are softened to your own taste.
Ladle over the cooked white rice, top with green scallions and a dash of hot sauce.
Beans may be cooked to your personal preference by adding time to soften beans more.
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