Serves 8
Prep time: 8 hours
Cook time: 1 hour 30 minutes
The flavors of sweet India Tree Navy Beans and fiery andouille sausage complement each other in this soup. Dried thyme, cracked pepper and smoked sea salt add savory accents that make this a memorable dish for any dinner.
Ingredients
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1 pound dried Navy Beans
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1 pound andouille sausage
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1 tablespoon olive oil
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1 medium onion, chopped
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6 cloves of garlic, minced
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1/2 tablespoon dried India Tree Mediterranean Thyme
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2 1/2 teaspoon ground India Tree Cumin
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2 1/2 teaspoon Hot Chili Flakes
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4 cups chicken broth
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6 cups water
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Pinch freshly ground India Tree Alder Smoked Sea Salt
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Pinch cracked India Tree Pepper Rainbow
Equipment
- Colander
- Large soup pot
- Sharp paring knife
- Measuring cup
- Measuring spoons
Instructions
- The night before cooking the soup, rinse the Navy Beans with cold running water in a colander. Place the beans in a large, 6-quart pot with a lid. Cover with enough cold water so that it comes to one inch over the top of the beans. Soak the dried beans overnight (up to 24 hours).
- Grill the andouille sausage evenly on all sides until the skin chars and splits and juices run. Remove from grill and cool. Slice into half-inch bites.
- Drain the beans, then return them to the pot. Add the oil, sausage, onion, and garlic. Saute for 3-5 minutes to soften the onions.
- Add the Mediterranean Thyme, Cumin, Hot Chile Flakes, Alder Smoked Sea Salt, Pepper Rainbow, and chicken broth. Bring the soup to a boil. Lower the heat and simmer for 30 minutes, until the beans are very soft. Add water, stir, and recover. Simmer for an additional 30 to 60 minutes, adding water as necessary.
- Taste, then salt and pepper as needed.
