Thursday, February 10, 2011

Corn Bread and Black Bean Andouille Soup

I made a quadruple batch of my Black Bean Andouille Soup for canning today which just screamed corn bread.  I ground my dent corn into cornmeal and then a cup of hard white wheat for the base of my corn bread. The results: moist, slightly crunchy, dense texture, fabulous. I added a tiny dollop of molasses with the honey because that's how we do corn bread in our house: sweet. The molasses just adds a hint of carmel goodness. Too much and it's bitter so just a drizzle will do.

Black Bean Andouille Soup

3 strips Applewood smoked bacon, cooked and crumbled (reserve 2 Tbs grease)
12 oz. Andouille sausage, casings removed and browned
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 1/2 tsp Kosher slat
1 Tbs chili powder (I use medium heat)
1/8 tsp cayenne powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp dried basil (if you don't have either oregano or basil you can sub Italian Seasoning)
1 bay leaf
4 cups chicken broth
32 oz black beans, rinsed and drained
2 Tbs tomato paste
2 tsp molasses
1 Tbs cider vinegar

 Andouille Sausage links, casings removed and browned

Saute onion through salt in reserved bacon grease until tender. Add chili powder through bay leaf and saute one minute. Add tomato paste through chicken broth. Bring to a boil, add molasses and vinegar then drop to a simmer. Simmer partially covered for 45 minutes- 1 hour, stirring occasionally. Using an immersion blender (or in batches with regular blender) puree part of the soup. Add bacon and sausage, simmer an additional 15-30 minutes (do not allow to burn on the bottom). Serve with a dollop of sour cream, cheddar cheese, and/or corn bread.

**you can substitute turkey sausage or make it vegetarian, it's still extremely tasty!

  Finished soup: pureed

Yankee Corn Bread: adapted from The Laurel's Kitchen Bread Book (amazing book)

1 c whole wheat flour
1 3/4 c cornmeal
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3 Tbs butter, melted
3 Tbs honey
dash molasses
2 c buttermilk
2 eggs, lightly beaten

Add honey and molasses to melted butter. Combine with buttermilk and eggs. Put wheat through soda in a sifter and sift into a bowl. Add wet ingredients to dry, stir just to combine. Pour into greased 8 x 8" pan. Bake 350 for 35-40 minutes or until done.  Let sit 15 minutes before slicing.

hot out of the oven



  1. I have always cooked my cornbread in an iron skillet. It seems to make it yummier. (Plus, it's the Southern way...) Just a suggestion since I know Cowboy has several iron pans. By the way, he will probably never eat at my house again since he is being fed all of your fabulous recipes!

  2. Ha thanks J. I like to put it in an iron skillet also, unfortunately all we have at the house is a giant sized one:(