This easy slow cooker Cajun Bean Soup is delicious on cold days. A blend of 15 different beans it has diced country ham and andouille sausage.
There is just something about cold wintery days that make me want a hot, steaming bowl of soup! Come on, I know I’m not the only one. So today, I’m sharing my recipe for Cajun Bean Soup. Admittedly, it’s my own take on Cajun Bean Soup.
My husband is a professed “bean hater.” For someone like me who is Hispanic, the thought is incomprehensible! Haha. But this soup wins my husband over every time. It’s full of juicy ham and sausage which adds a lot of flavor to every bite!
How to Make Cajun Bean Soup
I add ham and andouille to the mix. If you’ve never had andouille, it’s delicious Cajun double smoked sausage. It is originally from France and was brought over to the New World by French immigrants. Today, it is a staple in Creole cooking.
If you aren’t accustomed to cooking with dry beans, they can take a very long time to cook. Typically, if you are stove-top cooking them, you either soak them overnight or slowly cook them for many hours on low heat. I highly recommend using a slow cooker. It makes life a lot easier. Additionally, you could probably use an Insta-pot or Pressure Cooker, though cooking times vary.
Serving & Storing
Once cooked, bean soup is hardy, especially if you add meat. I love to serve Cajun Bean Soup with either sweet cornbread or buttermilk biscuits. Hey, I’m from the South! We love our scratch breads.
I have found that bean soup stores well in an air tight container for 2 days in the fridge. After that, I would discard any left overs.
I’m making you a promise. This is the best Crockpot Hot Chocolate you’ll ever make. It’s super rich, chocolatey, and creamy. Best of all, it stays hot in the crockpot so guests can serve themselves all night!
Christmas isn’t Christmas without hot chocolate. Today I’m sharing one of my most favorite recipes. I make this all the time during the holidays. Sometimes just for us, but mostly, I make it for parties and get-togethers. It never fails. Someone always asks for the recipe. It’s that good. I promise that this is the last hot chocolate recipe you’ll ever use. This Crockpot Hot Chocolate is very rich because it’s made with milk and heavy whipping cream. Semi-sweet chocolate chips are melted into the hot milk and it’s sweetened with condensed milk. The result is steaming cup of chocolatey goodness.
Later this week, I’ll be sharing how I set up a Crockpot hot chocolate bar to entertain your guests (Sshh….it also gets them to serve themselves – don’t tell anyone). I’ll show you how to set up toppings so that it is a fun, entertaining activity that gives your guests something to do. Here is a preview to my Hot Chocolate Bar Printable available for sale on Etsy and in my blog store.
Living in Texas, we don’t have much of a Fall here, but that doesn’t stop me from enjoying all things Autumn. Today I’m sharing one of my most favorite recipes of all time. Slowcooker Pumpkin Spice Latte. Its divine. I make it for all occasions, but it’s espcially good for entertaining. Guests can serve themselves and best of all, it’s stays hot. Did I mention the house smells delicious too? I make it for playdates (mommies love pumpkin spice). I make it for dinner parties and Thanksgiving so coffee is always ready with dessert. Try it and you’ll love it, best of all, it’s totally fresh. No syrups!