Andouille Sausage and Bean Pot


  • 1 pound of andouille sausage cut into 1 inch rounds
  • 1 16 oz can of kidney beans, drained
  • 1 16 oz can of chick peas, drained
  • 8 oz of carrots peeled and cut into 1/2 rounds
  • 8 oz of onions diced
  • 16 oz can of peeled Italian tomatoes
  • 3 cloves of garlic
  • 1 tbs corn starch
  • 1 and 1/2 cups of chicken stock
  • 1 tbs hot pepper sauce
  • 2 tbs tomato paste
  • kosher salt and fresh cracked black pepper to taste
  • 2 tbs chopped parsley
Andouille, french in origin is a heavily smoked sausage and is frequently used in Cajun cooking and makes a spicy addition to any recipe where smoked sausage is called for, and perfect for this bean pot.


  •  In a saute pan cook the onions,  and until slightly soft..Add the carrots and cook for another minute.
  • Cut the sausage into 1 inch rounds and add to the onions and garlic. Cook for 3 minutes.
  • Add the tomato paste  and mix well. Cook for 2 minutes.
  • Add the beans, chick peas, tomatoes and  chicken stock. Stir well.
  • Season with salt and pepper.
  • Simmer beans using low heat for 45 minutes. Add the parsley. Taste  and adjust seasoning if necessary.


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