Pinto Bean Soup with Ham and Andouille

Not really soup. Maybe it is a stew? Not chili. In the South there is something called “soup beans”. (I’ve not had them, but from the description, it’s not that either.) Hints at cassoulet I suppose.

Andouille sausage, thick-cut bacon and ham come together in a “svelte broth” with the trinity of onion, celery and green bell pepper. Smoked paprika and molasses are the ingredients that deserve recognition here. This recipe would be lost without them.

This used the leftover hambone from a Christmas spiral ham. I stepped outside the split pea, lentil and white bean comfort zone. And may not ever go back. (I take that back. The Aromatic Lentil Soup on The Savory Tart is worthy.)

I had no interest in wasting the “annual hambone” on an experiment and made darn sure this had potential before launching in. I was dubious prior to simmering -- the results after simmering for an hour or two ended up exceeding expectation.  If you don't have a hambone, a few ham hocks work equally as well.

Ingredients

• olive oil
• andouille or other smoky, spicy sausage
• thick-cut bacon
• yellow onion
• celery
• green bell pepper
• garlic cloves
• bay leaves
• dried thyme
• smoked paprika
• cayenne pepper
• tomato paste
• white wine
• maple syrup
• petite diced tomatoes
• pinto beans 
• chicken broth
• ham bone or smoked ham hocks
• salt and pepper

See recipe card for quantities.

Instructions

1. In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add andouille and sauté until browned. Remove to a paper towel to drain.

2. To the same pot over medium heat, sauté bacon until just starting to brown and fat is rendered. Transfer bacon to a paper towel to drain.

3. To the same pot, add remaining tablespoon olive oil to the bacon fat. Sauté diced onion, celery and pepper and sauté until softened and onions are starting to caramelize, about 10 minutes. 

Add garlic and sauté stirring for one minute. 

4. Add bay leaves, thyme, smoked paprika and cayenne and stir until fragrant and combined.

Add in wine stirring to deglaze. 

5. Add in wine stirring to deglaze. Increase heat to high an add maple syrup and tomatoes, 

6. Add reserved andouille, bacon and ham bone/hocks

7. Add beans.

8. Add broth, increase heat to high and bring to a boil.

9. Reduce heat to simmer, partially cover and cook, stirring occasionally for 1-½ hours. 

Remove the ham bone/hocks and remove meat from the bone(s). Add it back to the pot and cook for 15 minutes longer.

Hint: The chef deserves a decadent treat. A delicacy. When you remove the hambone from the broth, find yourself a few slices of baguette or a few water crackers. With a small fork or knife, dig the marrow out of the hambone and spread it on the bread. Savor it. You won't be disappointed.

Substitutions & Variations

• Sausage - Substitute the andouille with kielbasa -- or even apple chicken sausage
• Beans - I like the texture of pinto beans here, but white beans or red beans -- or a mix will work well.
• Spicy - Need a little heat? Add a minced jalapeño when sautéing the onion and green bell pepper. Or add a pinch of cayenne pepper.
• Garnish -- No scallions? Try a dollop of sour cream. Or sliced pickled jalapeños.

Equipment

• soup pot or Dutch oven

Storage

Store in the refrigerator covered for up to 4 days. Freeze for up to four months.t

 🍽️ Recipe

Pinto Bean Soup with Ham and Andouille

The Savory Tart

Not really soup. Maybe it is a stew? Not chili. Hints at cassoulet with andouille sausage, thick-cut bacon and ham coming together in a “svelte broth” with the trinity of onion, celery and green bell pepper and rounded out with smoked paprika and molasses.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 10 servings

Ingredients

  

• 3 tablespoons olive oil divided
• 12 ounces andouille or other smoky spicy sausage, cut into ½” slices
• 6 strips thick-cut bacon
• 1 large yellow onion diced
• 2 celery ribs diced
• 1 green bell pepper seeded and diced
• 4 cloves garlic minced
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 cup white wine
• 3 tablespoons maple syrup
• 1 15 ounce can petite diced tomatoes
• 3 14.5 ounce cans pinto beans or 1 lb. dried*
• 6 cups chicken broth plus more if needed
• 1 ham bone or 2 smoked ham hocks
• salt and pepper

Instructions

 

• In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add andouille and sauté until browned. Remove to a paper towel to drain.
• To the same pot over medium heat, sauté bacon until just starting to brown and fat is rendered. Transfer bacon to a paper towel to drain. Leave 1 tablespoon of fat in pot.
• To the same pot, add remaining tablespoon olive oil to the bacon fat. Sauté diced onion, celery and pepper and sauté until softened and onions are starting to caramelize, about 10 minutes. Add garlic and sauté stirring for one minute. Add bay leaves, thyme, smoked paprika and cayenne and stir until fragrant. Add wine stirring to deglaze pan. Increase heat to high and add maple syrup, tomatoes, reserved bacon, ham bone/hocks, beans and stock. IIncrease heat to high and bring to a boil.
• Reduce heat to simmer, partially cover and cook, stirring occasionally for 1-½ hours.
• Remove the ham bone/hocks and remove meat from the bone(s). Add ham back to the pot and cook for 15 minutes longer.
• Season with salt and pepper to taste.

Keyword andouille sausage, bean soup, ham bone, ham soup, pinto bean soup, soup

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