Smoky Barbeque Bean Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: > 5 hrs
Ingredients:
1 pound pinto beans
2 tablespoons vegetable or peanut oil
1 pound fully cooked cajun spiced sausage links, cut into 1/4-inch slices
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon chipotle chili powder (optional)
2 teaspoons cumin
1 can (28-ounce size) whole peeled plum tomatoes, chopped
1/2 bottle mesquite barbeque sauce
2 quarts chicken stock or broth
1 teaspoon salt
1/4 teaspoon cayenne pepper
scallions and sour cream for garnish
Directions:
Place the beans in a large bowl and add enough cool water to bring to a depth of 6 inches. Let stand for 6 to 12 hours; drain.
Heat the oil in a stock pot or Dutch oven over medium-high heat until hot but not smoking. Add the sausage and cook until brown on all sides. Add the onion and garlic and cook until tender. Stir in the chili powders and cumin. Cook until fragrant.
Stir in the tomatoes and barbeque sauce. Add the beans and stock. Bring to a simmer. Cook until beans are tender and stock is thick enough to coat the back of a wooden spoon, stirring occasionally.
Stir in salt and pepper. Garnish with scallions and sour cream.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2543/Smoky-Barbeque-Bean-Soup114092.shtml
Recipe ID: 84965
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.