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–+ servings
Slow Cooker Smoked Sausage Black Bean Stew in the slow cooker.

Slow Cooker Smoked Sausage Black Bean Stew

Kaylen
Slow Cooker Smoked Sausage Black Bean Stew, a hearty bean soup loaded with sausage and vegetables in a flavorful, smoky broth.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 10 minutes
Course Soup
Cuisine American
Servings 8

Equipment

  • 6-quart slow cooker or larger

Ingredients
  

  • 1 pound dried black beans soaked overnight
  • 2 smoked ham hocks
  • 1 small yellow onion diced
  • 1 medium green bell pepper diced
  • 1/2 cup diced celery
  • 2 garlic cloves minced
  • 13 ounces smoked sausage (kielbasa/andouille) chopped
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 4 cups broth vegetable or chicken
  • 1 cup water
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon liquid smoke
  • salt to taste
  • black pepper to taste
  • Optional garnishes: scallions, hot sauce

Instructions
 

  • Make sure you have soaked your black beans overnight. Drain soaked black beans and add them to a 6-quart or larger slow cooker.
  • Nestle the ham hocks in the black beans, then add the onion, bell pepper, celery, garlic, smoked sausage, canned tomatoes, broth, water, bay leaves, dried thyme, and liquid smoke. Season with salt and pepper to taste. Stir to combine. Cook on high for 4-6 hours or low for 8-10, or until the beans are soft.
  • Remove the bay leaves and discard. Pull the ham hocks out and set on a plate. Once cool enough to handle, pull the meat off the ham hocks and add it to the soup in the slow cooker.
  • I like to take a fork or potato masher and smash some of the beans. This thickens the broth, but a combination of whole beans and smashed beans creates a great texture. Season soup with salt & pepper to taste and enjoy! Excellent garnished with scallions when serving. If you like spicy, hot sauce is a great topping.

Notes

  • I have only tested this recipe with soaked, dried black beans.  If you try it with canned black beans, you won't need as much liquid.
  • If you like spicy food, feel free to add a diced jalapeno to the vegetables and a little cayenne pepper to the seasonings.
  • We got 7-8 servings each time we tested this.  Varying factors include: serving size, if bread was served with it.
  • Once cooled, store leftover soup in an air-tight container in the fridge for up to 3-4 days.  You may need to add a little liquid when reheating.
  • Soup can be frozen in freezer-safe containers.  Use within 3-6 months for the best quality.
Keyword Beans, Legumes, Sausage, Slow Cooker
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