Smoky Barbeque Bean Soup Recipe

Submitted by: ljeaves

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

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 ground 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

Turn this recipe into a puzzle! [click]

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.

This recipe from CDKitchen for Smoky Barbeque Bean Soup serves/makes 10

Recipe ID: 84965

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo